"Baguette"

Ingredients

117800 g flour
1984 g salt
93 tsp yeast
93000 ml water

Method

Mix 117800 g flour and 1984 g salt
Add 93 tsp yeast
Add 93000 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