"Baguette"

Ingredients

245575 g flour
4136 g salt
193⅞ tsp yeast
193875 ml water

Method

Mix 245575 g flour and 4136 g salt
Add 193⅞ tsp yeast
Add 193875 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