"Baguette"

Ingredients

108775 g flour
1832 g salt
85⅞ tsp yeast
85875 ml water

Method

Mix 108775 g flour and 1832 g salt
Add 85⅞ tsp yeast
Add 85875 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