"Baguette"

Ingredients

28025 g flour
472 g salt
22⅛ tsp yeast
22125 ml water

Method

Mix 28025 g flour and 472 g salt
Add 22⅛ tsp yeast
Add 22125 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