"Baguette"

Ingredients

86212½ g flour
1452 g salt
68 1/16 tsp yeast
68062½ ml water

Method

Mix 86212½ g flour and 1452 g salt
Add 68 1/16 tsp yeast
Add 68062½ 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