"Baguette"

Ingredients

199975 g flour
3368 g salt
157⅞ tsp yeast
157875 ml water

Method

Mix 199975 g flour and 3368 g salt
Add 157⅞ tsp yeast
Add 157875 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