"Baguette"

Ingredients

236550 g flour
3984 g salt
186¾ tsp yeast
186750 ml water

Method

Mix 236550 g flour and 3984 g salt
Add 186¾ tsp yeast
Add 186750 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