"Baguette"

Ingredients

142500 g flour
2400 g salt
112½ tsp yeast
112500 ml water

Method

Mix 142500 g flour and 2400 g salt
Add 112½ tsp yeast
Add 112500 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