"Baguette"

Ingredients

113050 g flour
1904 g salt
89¼ tsp yeast
89250 ml water

Method

Mix 113050 g flour and 1904 g salt
Add 89¼ tsp yeast
Add 89250 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