"Baguette"

Ingredients

4750 g flour
80 g salt
3¾ tsp yeast
3750 ml water

Method

Mix 4750 g flour and 80 g salt
Add 3¾ tsp yeast
Add 3750 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