"Baguette"

Ingredients

53675 g flour
904 g salt
42⅜ tsp yeast
42375 ml water

Method

Mix 53675 g flour and 904 g salt
Add 42⅜ tsp yeast
Add 42375 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