"Baguette"

Ingredients

94050 g flour
1584 g salt
74¼ tsp yeast
74250 ml water

Method

Mix 94050 g flour and 1584 g salt
Add 74¼ tsp yeast
Add 74250 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