"Baguette"

Ingredients

156512½ g flour
2636 g salt
123 9/16 tsp yeast
123562½ ml water

Method

Mix 156512½ g flour and 2636 g salt
Add 123 9/16 tsp yeast
Add 123562½ 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