"Baguette"

Ingredients

154375 g flour
2600 g salt
121⅞ tsp yeast
121875 ml water

Method

Mix 154375 g flour and 2600 g salt
Add 121⅞ tsp yeast
Add 121875 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