"Baguette"

Ingredients

266000 g flour
4480 g salt
210 tsp yeast
210000 ml water

Method

Mix 266000 g flour and 4480 g salt
Add 210 tsp yeast
Add 210000 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