"Baguette"

Ingredients

29450 g flour
496 g salt
23¼ tsp yeast
23250 ml water

Method

Mix 29450 g flour and 496 g salt
Add 23¼ tsp yeast
Add 23250 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