"Baguette"

Ingredients

209475 g flour
3528 g salt
165⅜ tsp yeast
165375 ml water

Method

Mix 209475 g flour and 3528 g salt
Add 165⅜ tsp yeast
Add 165375 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