"Baguette"

Ingredients

72437½ g flour
1220 g salt
57 3/16 tsp yeast
57187½ ml water

Method

Mix 72437½ g flour and 1220 g salt
Add 57 3/16 tsp yeast
Add 57187½ 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