"Baguette"

Ingredients

195700 g flour
3296 g salt
154½ tsp yeast
154500 ml water

Method

Mix 195700 g flour and 3296 g salt
Add 154½ tsp yeast
Add 154500 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