"Baguette"

Ingredients

243200 g flour
4096 g salt
192 tsp yeast
192000 ml water

Method

Mix 243200 g flour and 4096 g salt
Add 192 tsp yeast
Add 192000 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