"Baguette"

Ingredients

94287½ g flour
1588 g salt
74 7/16 tsp yeast
74437½ ml water

Method

Mix 94287½ g flour and 1588 g salt
Add 74 7/16 tsp yeast
Add 74437½ 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