"Baguette"

Ingredients

222775 g flour
3752 g salt
175⅞ tsp yeast
175875 ml water

Method

Mix 222775 g flour and 3752 g salt
Add 175⅞ tsp yeast
Add 175875 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