"Baguette"

Ingredients

18762½ g flour
316 g salt
14 13/16 tsp yeast
14812½ ml water

Method

Mix 18762½ g flour and 316 g salt
Add 14 13/16 tsp yeast
Add 14812½ 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