"Baguette"

Ingredients

107587½ g flour
1812 g salt
84 15/16 tsp yeast
84937½ ml water

Method

Mix 107587½ g flour and 1812 g salt
Add 84 15/16 tsp yeast
Add 84937½ 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