"Baguette"

Ingredients

52725 g flour
888 g salt
41⅝ tsp yeast
41625 ml water

Method

Mix 52725 g flour and 888 g salt
Add 41⅝ tsp yeast
Add 41625 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