"Baguette"

Ingredients

85737½ g flour
1444 g salt
67 11/16 tsp yeast
67687½ ml water

Method

Mix 85737½ g flour and 1444 g salt
Add 67 11/16 tsp yeast
Add 67687½ 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