"Baguette"

Ingredients

87400 g flour
1472 g salt
69 tsp yeast
69000 ml water

Method

Mix 87400 g flour and 1472 g salt
Add 69 tsp yeast
Add 69000 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