"Baguette"

Ingredients

21375 g flour
360 g salt
16⅞ tsp yeast
16875 ml water

Method

Mix 21375 g flour and 360 g salt
Add 16⅞ tsp yeast
Add 16875 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