"Baguette"

Ingredients

62700 g flour
1056 g salt
49½ tsp yeast
49500 ml water

Method

Mix 62700 g flour and 1056 g salt
Add 49½ tsp yeast
Add 49500 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