"Baguette"

Ingredients

115900 g flour
1952 g salt
91½ tsp yeast
91500 ml water

Method

Mix 115900 g flour and 1952 g salt
Add 91½ tsp yeast
Add 91500 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