"Baguette"

Ingredients

222300 g flour
3744 g salt
175½ tsp yeast
175500 ml water

Method

Mix 222300 g flour and 3744 g salt
Add 175½ tsp yeast
Add 175500 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