"Baguette"

Ingredients

221350 g flour
3728 g salt
174¾ tsp yeast
174750 ml water

Method

Mix 221350 g flour and 3728 g salt
Add 174¾ tsp yeast
Add 174750 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