"Baguette"

Ingredients

161500 g flour
2720 g salt
127½ tsp yeast
127500 ml water

Method

Mix 161500 g flour and 2720 g salt
Add 127½ tsp yeast
Add 127500 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