"Baguette"

Ingredients

96425 g flour
1624 g salt
76⅛ tsp yeast
76125 ml water

Method

Mix 96425 g flour and 1624 g salt
Add 76⅛ tsp yeast
Add 76125 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