"Baguette"

Ingredients

76950 g flour
1296 g salt
60¾ tsp yeast
60750 ml water

Method

Mix 76950 g flour and 1296 g salt
Add 60¾ tsp yeast
Add 60750 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