"Baguette"

Ingredients

217550 g flour
3664 g salt
171¾ tsp yeast
171750 ml water

Method

Mix 217550 g flour and 3664 g salt
Add 171¾ tsp yeast
Add 171750 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