"Baguette"

Ingredients

287850 g flour
4848 g salt
227¼ tsp yeast
227250 ml water

Method

Mix 287850 g flour and 4848 g salt
Add 227¼ tsp yeast
Add 227250 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