"Baguette"

Ingredients

24700 g flour
416 g salt
19½ tsp yeast
19500 ml water

Method

Mix 24700 g flour and 416 g salt
Add 19½ tsp yeast
Add 19500 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