"Baguette"

Ingredients

138700 g flour
2336 g salt
109½ tsp yeast
109500 ml water

Method

Mix 138700 g flour and 2336 g salt
Add 109½ tsp yeast
Add 109500 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