"Baguette"

Ingredients

43700 g flour
736 g salt
34½ tsp yeast
34500 ml water

Method

Mix 43700 g flour and 736 g salt
Add 34½ tsp yeast
Add 34500 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