"Baguette"

Ingredients

113525 g flour
1912 g salt
89⅝ tsp yeast
89625 ml water

Method

Mix 113525 g flour and 1912 g salt
Add 89⅝ tsp yeast
Add 89625 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