"Baguette"

Ingredients

72200 g flour
1216 g salt
57 tsp yeast
57000 ml water

Method

Mix 72200 g flour and 1216 g salt
Add 57 tsp yeast
Add 57000 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