"Baguette"

Ingredients

232275 g flour
3912 g salt
183⅜ tsp yeast
183375 ml water

Method

Mix 232275 g flour and 3912 g salt
Add 183⅜ tsp yeast
Add 183375 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