"Baguette"

Ingredients

5700 g flour
96 g salt
4½ tsp yeast
4500 ml water

Method

Mix 5700 g flour and 96 g salt
Add 4½ tsp yeast
Add 4500 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