"Baguette"

Ingredients

89775 g flour
1512 g salt
70⅞ tsp yeast
70875 ml water

Method

Mix 89775 g flour and 1512 g salt
Add 70⅞ tsp yeast
Add 70875 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