"Baguette"

Ingredients

157937½ g flour
2660 g salt
124 11/16 tsp yeast
124687½ ml water

Method

Mix 157937½ g flour and 2660 g salt
Add 124 11/16 tsp yeast
Add 124687½ 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