"Baguette"

Ingredients

107825 g flour
1816 g salt
85⅛ tsp yeast
85125 ml water

Method

Mix 107825 g flour and 1816 g salt
Add 85⅛ tsp yeast
Add 85125 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