"Baguette"

Ingredients

274550 g flour
4624 g salt
216¾ tsp yeast
216750 ml water

Method

Mix 274550 g flour and 4624 g salt
Add 216¾ tsp yeast
Add 216750 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