"Baguette"

Ingredients

93812½ g flour
1580 g salt
74 1/16 tsp yeast
74062½ ml water

Method

Mix 93812½ g flour and 1580 g salt
Add 74 1/16 tsp yeast
Add 74062½ 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