"Baguette"

Ingredients

91200 g flour
1536 g salt
72 tsp yeast
72000 ml water

Method

Mix 91200 g flour and 1536 g salt
Add 72 tsp yeast
Add 72000 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