"Baguette"

Ingredients

88587½ g flour
1492 g salt
69 15/16 tsp yeast
69937½ ml water

Method

Mix 88587½ g flour and 1492 g salt
Add 69 15/16 tsp yeast
Add 69937½ 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