"Baguette"

Ingredients

155800 g flour
2624 g salt
123 tsp yeast
123000 ml water

Method

Mix 155800 g flour and 2624 g salt
Add 123 tsp yeast
Add 123000 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