"Baguette"

Ingredients

143687½ g flour
2420 g salt
113 7/16 tsp yeast
113437½ ml water

Method

Mix 143687½ g flour and 2420 g salt
Add 113 7/16 tsp yeast
Add 113437½ 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