"Baguette"

Ingredients

126825 g flour
2136 g salt
100⅛ tsp yeast
100125 ml water

Method

Mix 126825 g flour and 2136 g salt
Add 100⅛ tsp yeast
Add 100125 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