"Baguette"

Ingredients

276925 g flour
4664 g salt
218⅝ tsp yeast
218625 ml water

Method

Mix 276925 g flour and 4664 g salt
Add 218⅝ tsp yeast
Add 218625 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