"Baguette"

Ingredients

278350 g flour
4688 g salt
219¾ tsp yeast
219750 ml water

Method

Mix 278350 g flour and 4688 g salt
Add 219¾ tsp yeast
Add 219750 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