"Baguette"

Ingredients

292600 g flour
4928 g salt
231 tsp yeast
231000 ml water

Method

Mix 292600 g flour and 4928 g salt
Add 231 tsp yeast
Add 231000 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