"Baguette"

Ingredients

160787½ g flour
2708 g salt
126 15/16 tsp yeast
126937½ ml water

Method

Mix 160787½ g flour and 2708 g salt
Add 126 15/16 tsp yeast
Add 126937½ 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