"Baguette"

Ingredients

190000 g flour
3200 g salt
150 tsp yeast
150000 ml water

Method

Mix 190000 g flour and 3200 g salt
Add 150 tsp yeast
Add 150000 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