"Baguette"

Ingredients

103550 g flour
1744 g salt
81¾ tsp yeast
81750 ml water

Method

Mix 103550 g flour and 1744 g salt
Add 81¾ tsp yeast
Add 81750 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