"Baguette"

Ingredients

242725 g flour
4088 g salt
191⅝ tsp yeast
191625 ml water

Method

Mix 242725 g flour and 4088 g salt
Add 191⅝ tsp yeast
Add 191625 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