Step 1

Place the flour, salt, yeast, olive oil and most of the water in a food mixer with a dough hook attached, taking care not to let the yeast touch the salt until you begin mixing.

Step 2

Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes.

Step 3

Tip the dough into an oiled bowl, cover and leave the dough to prove for two hours.

Step 4

Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two.

Step 5

Knock back the dough and stretch and fold, and then roll the dough into a baguette shape.

Step 6

Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size.

Step 7

Heat a roasting dish in the bottom of the oven and pour in some water to create some steam (this will help form the crust). Preheat the oven to 220C/425F/Gas 7 in a non-fan oven.

Step 8

Just before baking, slash the top of each baguette three times.

Step 9

Bake the baguettes for 30 minutes. Then drop the temperature to 200C/400G/Gas 6 and cook for 10 minutes. The baked baguettes should be golden-brown and have a slight sheen to them.