"Baguette"

Ingredients

147012½ g flour
2476 g salt
116 1/16 tsp yeast
116062½ ml water

Method

Mix 147012½ g flour and 2476 g salt
Add 116 1/16 tsp yeast
Add 116062½ 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