"Baguette"

Ingredients

112100 g flour
1888 g salt
88½ tsp yeast
88500 ml water

Method

Mix 112100 g flour and 1888 g salt
Add 88½ tsp yeast
Add 88500 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