"Baguette"

Ingredients

71250 g flour
1200 g salt
56¼ tsp yeast
56250 ml water

Method

Mix 71250 g flour and 1200 g salt
Add 56¼ tsp yeast
Add 56250 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