"Baguette"

Ingredients

265525 g flour
4472 g salt
209⅝ tsp yeast
209625 ml water

Method

Mix 265525 g flour and 4472 g salt
Add 209⅝ tsp yeast
Add 209625 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