"Baguette"

Ingredients

34675 g flour
584 g salt
27⅜ tsp yeast
27375 ml water

Method

Mix 34675 g flour and 584 g salt
Add 27⅜ tsp yeast
Add 27375 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