"Baguette"

Ingredients

106875 g flour
1800 g salt
84⅜ tsp yeast
84375 ml water

Method

Mix 106875 g flour and 1800 g salt
Add 84⅜ tsp yeast
Add 84375 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