"Baguette"

Ingredients

123262½ g flour
2076 g salt
97 5/16 tsp yeast
97312½ ml water

Method

Mix 123262½ g flour and 2076 g salt
Add 97 5/16 tsp yeast
Add 97312½ 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