"Baguette"

Ingredients

56525 g flour
952 g salt
44⅝ tsp yeast
44625 ml water

Method

Mix 56525 g flour and 952 g salt
Add 44⅝ tsp yeast
Add 44625 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