"Baguette"

Ingredients

115425 g flour
1944 g salt
91⅛ tsp yeast
91125 ml water

Method

Mix 115425 g flour and 1944 g salt
Add 91⅛ tsp yeast
Add 91125 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