"Baguette"

Ingredients

141787½ g flour
2388 g salt
111 15/16 tsp yeast
111937½ ml water

Method

Mix 141787½ g flour and 2388 g salt
Add 111 15/16 tsp yeast
Add 111937½ 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