"Baguette"

Ingredients

37050 g flour
624 g salt
29¼ tsp yeast
29250 ml water

Method

Mix 37050 g flour and 624 g salt
Add 29¼ tsp yeast
Add 29250 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