"Baguette"

Ingredients

71962½ g flour
1212 g salt
56 13/16 tsp yeast
56812½ ml water

Method

Mix 71962½ g flour and 1212 g salt
Add 56 13/16 tsp yeast
Add 56812½ 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