"Baguette"

Ingredients

281675 g flour
4744 g salt
222⅜ tsp yeast
222375 ml water

Method

Mix 281675 g flour and 4744 g salt
Add 222⅜ tsp yeast
Add 222375 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