"Baguette"

Ingredients

217075 g flour
3656 g salt
171⅜ tsp yeast
171375 ml water

Method

Mix 217075 g flour and 3656 g salt
Add 171⅜ tsp yeast
Add 171375 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