"Baguette"

Ingredients

244625 g flour
4120 g salt
193⅛ tsp yeast
193125 ml water

Method

Mix 244625 g flour and 4120 g salt
Add 193⅛ tsp yeast
Add 193125 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