"Baguette"

Ingredients

47025 g flour
792 g salt
37⅛ tsp yeast
37125 ml water

Method

Mix 47025 g flour and 792 g salt
Add 37⅛ tsp yeast
Add 37125 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