"Baguette"

Ingredients

124925 g flour
2104 g salt
98⅝ tsp yeast
98625 ml water

Method

Mix 124925 g flour and 2104 g salt
Add 98⅝ tsp yeast
Add 98625 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