"Baguette"

Ingredients

42750 g flour
720 g salt
33¾ tsp yeast
33750 ml water

Method

Mix 42750 g flour and 720 g salt
Add 33¾ tsp yeast
Add 33750 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