"Baguette"

Ingredients

116850 g flour
1968 g salt
92¼ tsp yeast
92250 ml water

Method

Mix 116850 g flour and 1968 g salt
Add 92¼ tsp yeast
Add 92250 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