"Baguette"

Ingredients

272650 g flour
4592 g salt
215¼ tsp yeast
215250 ml water

Method

Mix 272650 g flour and 4592 g salt
Add 215¼ tsp yeast
Add 215250 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