"Baguette"

Ingredients

67687½ g flour
1140 g salt
53 7/16 tsp yeast
53437½ ml water

Method

Mix 67687½ g flour and 1140 g salt
Add 53 7/16 tsp yeast
Add 53437½ ml water
Mix until a dough forms
Cover and rest for 8-10 hours
Tip onto floured surface and generously sprinkle with flour
Form into elongated shape, loosening the bottom of the dough from the surface
Cut into portions
Put baking parchment on an oven rack
Lift (while turning and stretching) each portion onto the prepared rack
Bake at 250 degrees for 25 minutes