"Baguette"

Ingredients

220875 g flour
3720 g salt
174⅜ tsp yeast
174375 ml water

Method

Mix 220875 g flour and 3720 g salt
Add 174⅜ tsp yeast
Add 174375 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