"Baguette"

Ingredients

114950 g flour
1936 g salt
90¾ tsp yeast
90750 ml water

Method

Mix 114950 g flour and 1936 g salt
Add 90¾ tsp yeast
Add 90750 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