"Baguette"

Ingredients

131575 g flour
2216 g salt
103⅞ tsp yeast
103875 ml water

Method

Mix 131575 g flour and 2216 g salt
Add 103⅞ tsp yeast
Add 103875 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