"Baguette"

Ingredients

238450 g flour
4016 g salt
188¼ tsp yeast
188250 ml water

Method

Mix 238450 g flour and 4016 g salt
Add 188¼ tsp yeast
Add 188250 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