"Baguette"

Ingredients

153662½ g flour
2588 g salt
121 5/16 tsp yeast
121312½ ml water

Method

Mix 153662½ g flour and 2588 g salt
Add 121 5/16 tsp yeast
Add 121312½ 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