"Baguette"

Ingredients

120412½ g flour
2028 g salt
95 1/16 tsp yeast
95062½ ml water

Method

Mix 120412½ g flour and 2028 g salt
Add 95 1/16 tsp yeast
Add 95062½ 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