"Baguette"

Ingredients

279300 g flour
4704 g salt
220½ tsp yeast
220500 ml water

Method

Mix 279300 g flour and 4704 g salt
Add 220½ tsp yeast
Add 220500 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