"Baguette"

Ingredients

111862½ g flour
1884 g salt
88 5/16 tsp yeast
88312½ ml water

Method

Mix 111862½ g flour and 1884 g salt
Add 88 5/16 tsp yeast
Add 88312½ 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