"Baguette"

Ingredients

41325 g flour
696 g salt
32⅝ tsp yeast
32625 ml water

Method

Mix 41325 g flour and 696 g salt
Add 32⅝ tsp yeast
Add 32625 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