Step 1

Mix all ingredients by hand in a large bowl, and leave covered on the counter for 3 hours

Step 2

Stretch your dough and fold in on itself 3 times every 30 minutes - this will develop the gluten in the dough and encourage large air pockets

Step 3

After 3 hours, cover the dough and leave in the fridge for 12 hours - I like to do this overnight

Step 4

In the morning, tip the dough out onto a floured surface and divide evenly into between 4 and 6 pieces - if you have a fairly standard size oven I would recommend 6 to keep the size of the baguette manageable

Step 5

Gently shape the dough pieces into balls and leave on the counter covered with a tea towel for 1 hour - make sure you flour them before covering so the tea towel doesn’t stick

Step 6

After the hour prove, gently stretch each dough piece into a rectangle and begin folding it in on itself to create a log shape - you can then roll this with your hands to lengthen to the desired thickness

Step 7

Take an old tea towel and create creases in it lengthways to store your baguettes while they prove again - you can look up a baguette Couche to get a better idea of what you are trying to replicate

Step 8

Cover and leave to prove again for another hour

Step 9

Preheat your oven to the hottest possible temperature, and if you have a pizza stone, add this to the oven shelf while it heats - if you don’t have a pizza stone, I would recommend heating a large baking tray instead

Step 10

Slash your baguette three times at an angle with a sharp knife or a bakery blade, and gently tip the baguette from the cloth onto a peel or the underneath of a baking tray - that way you can transfer it to the oven without disturbing it too much

Step 11

Bake the baguettes two or three at a time and add a few ice cubes to another tray in the bottom of your oven for best results

Step 12

Bake the baguettes for 15-20 minutes each or until golden brown

Step 13

Wait at least 30 minutes before slicing open and enjoy with plenty of butter!