"Baguette"

Ingredients

104262½ g flour
1756 g salt
82 5/16 tsp yeast
82312½ ml water

Method

Mix 104262½ g flour and 1756 g salt
Add 82 5/16 tsp yeast
Add 82312½ 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