"Baguette"

Ingredients

121600 g flour
2048 g salt
96 tsp yeast
96000 ml water

Method

Mix 121600 g flour and 2048 g salt
Add 96 tsp yeast
Add 96000 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