"Baguette"

Ingredients

108300 g flour
1824 g salt
85½ tsp yeast
85500 ml water

Method

Mix 108300 g flour and 1824 g salt
Add 85½ tsp yeast
Add 85500 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