"Baguette"

Ingredients

161975 g flour
2728 g salt
127⅞ tsp yeast
127875 ml water

Method

Mix 161975 g flour and 2728 g salt
Add 127⅞ tsp yeast
Add 127875 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