"Baguette"

Ingredients

68637½ g flour
1156 g salt
54 3/16 tsp yeast
54187½ ml water

Method

Mix 68637½ g flour and 1156 g salt
Add 54 3/16 tsp yeast
Add 54187½ 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