"Baguette"

Ingredients

47975 g flour
808 g salt
37⅞ tsp yeast
37875 ml water

Method

Mix 47975 g flour and 808 g salt
Add 37⅞ tsp yeast
Add 37875 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