"Baguette"

Ingredients

94762½ g flour
1596 g salt
74 13/16 tsp yeast
74812½ ml water

Method

Mix 94762½ g flour and 1596 g salt
Add 74 13/16 tsp yeast
Add 74812½ 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