"Baguette"

Ingredients

127775 g flour
2152 g salt
100⅞ tsp yeast
100875 ml water

Method

Mix 127775 g flour and 2152 g salt
Add 100⅞ tsp yeast
Add 100875 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