"Baguette"

Ingredients

275500 g flour
4640 g salt
217½ tsp yeast
217500 ml water

Method

Mix 275500 g flour and 4640 g salt
Add 217½ tsp yeast
Add 217500 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