"Baguette"

Ingredients

21850 g flour
368 g salt
17¼ tsp yeast
17250 ml water

Method

Mix 21850 g flour and 368 g salt
Add 17¼ tsp yeast
Add 17250 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