"Baguette"

Ingredients

176462½ g flour
2972 g salt
139 5/16 tsp yeast
139312½ ml water

Method

Mix 176462½ g flour and 2972 g salt
Add 139 5/16 tsp yeast
Add 139312½ 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