"Baguette"

Ingredients

129675 g flour
2184 g salt
102⅜ tsp yeast
102375 ml water

Method

Mix 129675 g flour and 2184 g salt
Add 102⅜ tsp yeast
Add 102375 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