"Baguette"

Ingredients

112575 g flour
1896 g salt
88⅞ tsp yeast
88875 ml water

Method

Mix 112575 g flour and 1896 g salt
Add 88⅞ tsp yeast
Add 88875 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