"Baguette"

Ingredients

31350 g flour
528 g salt
24¾ tsp yeast
24750 ml water

Method

Mix 31350 g flour and 528 g salt
Add 24¾ tsp yeast
Add 24750 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