"Baguette"

Ingredients

155562½ g flour
2620 g salt
122 13/16 tsp yeast
122812½ ml water

Method

Mix 155562½ g flour and 2620 g salt
Add 122 13/16 tsp yeast
Add 122812½ 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