"Baguette"

Ingredients

70300 g flour
1184 g salt
55½ tsp yeast
55500 ml water

Method

Mix 70300 g flour and 1184 g salt
Add 55½ tsp yeast
Add 55500 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