"Baguette"

Ingredients

239875 g flour
4040 g salt
189⅜ tsp yeast
189375 ml water

Method

Mix 239875 g flour and 4040 g salt
Add 189⅜ tsp yeast
Add 189375 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