"Baguette"

Ingredients

174087½ g flour
2932 g salt
137 7/16 tsp yeast
137437½ ml water

Method

Mix 174087½ g flour and 2932 g salt
Add 137 7/16 tsp yeast
Add 137437½ 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