"Baguette"

Ingredients

228000 g flour
3840 g salt
180 tsp yeast
180000 ml water

Method

Mix 228000 g flour and 3840 g salt
Add 180 tsp yeast
Add 180000 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