"Baguette"

Ingredients

256975 g flour
4328 g salt
202⅞ tsp yeast
202875 ml water

Method

Mix 256975 g flour and 4328 g salt
Add 202⅞ tsp yeast
Add 202875 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