French Baguettes

Add water to a mixing bowl. Add the flour and yeast. Mix on the slowest speed for 4 minutes. Add the salt halfway through the mixing time.

Lift the dough out of the mixer and spin it over itself until it forms into a large ball.

Leave the dough to rest at room temperature for 1 hour.

Place the dough in the refrigerator overnight.

Line a tray with a lightly floured couche. Turn the chilled dough out onto a floured work surface.

Using a dough scraper, cut the dough into four pieces (about 215g/7.5 Oz each).

Roll each piece into a ball by folding each edge in turn to the centre of the dough, pressing down with thumb or fingers, rotating as you go. Rest the balls for 5 minutes.

Take the first ball, turn it rounded side down, and flatten with the heel of your hand into an oval shape. Fold one side of your flattened dough into the middle, press down to seal. Fold in half lengthways, seal the edges to create a long log shape. Roll each baguette to shape and extend it to the length of your couche-lined baking tray.

Lay the shaped baguettes on the couche, making a pleat in the towel between them to stop them touching.

Cover with a baking cloth and leave to proof for 45-60 minutes, or until they have doubled in volume.

Preheat your oven to 240°C (464°F). Add water into the steam injector just before putting the baguettes in the oven to make them crunchier.

Transfer the baguettes to a lightly floured wooden peel or a flat-edged baking tray. Using a razor blade or sharp knife, make 3 diagonal cuts across the top of each baguette. Try to make the cuts cleanly without dragging the dough.

Add the baguettes into the preheated oven. Bake for 12-15 minutes until the crust is golden brown. Do not open the oven for the first 4-5 minutes to allow the crust to form properly.

Serve the baguettes warm and enjoy.