"Baguette"

Ingredients

97375 g flour
1640 g salt
76⅞ tsp yeast
76875 ml water

Method

Mix 97375 g flour and 1640 g salt
Add 76⅞ tsp yeast
Add 76875 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