"Baguette"

Ingredients

278825 g flour
4696 g salt
220⅛ tsp yeast
220125 ml water

Method

Mix 278825 g flour and 4696 g salt
Add 220⅛ tsp yeast
Add 220125 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