"Baguette"

Ingredients

113287½ g flour
1908 g salt
89 7/16 tsp yeast
89437½ ml water

Method

Mix 113287½ g flour and 1908 g salt
Add 89 7/16 tsp yeast
Add 89437½ 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