"Baguette"

Ingredients

93575 g flour
1576 g salt
73⅞ tsp yeast
73875 ml water

Method

Mix 93575 g flour and 1576 g salt
Add 73⅞ tsp yeast
Add 73875 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