"Baguette"

Ingredients

123737½ g flour
2084 g salt
97 11/16 tsp yeast
97687½ ml water

Method

Mix 123737½ g flour and 2084 g salt
Add 97 11/16 tsp yeast
Add 97687½ 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