"Baguette"

Ingredients

136800 g flour
2304 g salt
108 tsp yeast
108000 ml water

Method

Mix 136800 g flour and 2304 g salt
Add 108 tsp yeast
Add 108000 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