"Baguette"

Ingredients

258875 g flour
4360 g salt
204⅜ tsp yeast
204375 ml water

Method

Mix 258875 g flour and 4360 g salt
Add 204⅜ tsp yeast
Add 204375 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