"Baguette"

Ingredients

18525 g flour
312 g salt
14⅝ tsp yeast
14625 ml water

Method

Mix 18525 g flour and 312 g salt
Add 14⅝ tsp yeast
Add 14625 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