"Baguette"

Ingredients

74100 g flour
1248 g salt
58½ tsp yeast
58500 ml water

Method

Mix 74100 g flour and 1248 g salt
Add 58½ tsp yeast
Add 58500 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