"Baguette"

Ingredients

121362½ g flour
2044 g salt
95 13/16 tsp yeast
95812½ ml water

Method

Mix 121362½ g flour and 2044 g salt
Add 95 13/16 tsp yeast
Add 95812½ 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