"Baguette"

Ingredients

88825 g flour
1496 g salt
70⅛ tsp yeast
70125 ml water

Method

Mix 88825 g flour and 1496 g salt
Add 70⅛ tsp yeast
Add 70125 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