"Baguette"

Ingredients

39900 g flour
672 g salt
31½ tsp yeast
31500 ml water

Method

Mix 39900 g flour and 672 g salt
Add 31½ tsp yeast
Add 31500 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