"Baguette"

Ingredients

70775 g flour
1192 g salt
55⅞ tsp yeast
55875 ml water

Method

Mix 70775 g flour and 1192 g salt
Add 55⅞ tsp yeast
Add 55875 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