"Baguette"

Ingredients

47500 g flour
800 g salt
37½ tsp yeast
37500 ml water

Method

Mix 47500 g flour and 800 g salt
Add 37½ tsp yeast
Add 37500 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