"Baguette"

Ingredients

9025 g flour
152 g salt
7⅛ tsp yeast
7125 ml water

Method

Mix 9025 g flour and 152 g salt
Add 7⅛ tsp yeast
Add 7125 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