"Baguette"

Ingredients

168387½ g flour
2836 g salt
132 15/16 tsp yeast
132937½ ml water

Method

Mix 168387½ g flour and 2836 g salt
Add 132 15/16 tsp yeast
Add 132937½ 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