"Baguette"

Ingredients

105925 g flour
1784 g salt
83⅝ tsp yeast
83625 ml water

Method

Mix 105925 g flour and 1784 g salt
Add 83⅝ tsp yeast
Add 83625 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