"Baguette"

Ingredients

82650 g flour
1392 g salt
65¼ tsp yeast
65250 ml water

Method

Mix 82650 g flour and 1392 g salt
Add 65¼ tsp yeast
Add 65250 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