"Baguette"

Ingredients

83362½ g flour
1404 g salt
65 13/16 tsp yeast
65812½ ml water

Method

Mix 83362½ g flour and 1404 g salt
Add 65 13/16 tsp yeast
Add 65812½ 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