"Baguette"

Ingredients

294975 g flour
4968 g salt
232⅞ tsp yeast
232875 ml water

Method

Mix 294975 g flour and 4968 g salt
Add 232⅞ tsp yeast
Add 232875 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