"Baguette"

Ingredients

203300 g flour
3424 g salt
160½ tsp yeast
160500 ml water

Method

Mix 203300 g flour and 3424 g salt
Add 160½ tsp yeast
Add 160500 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