Step 1

Measure out the warm water into a large measuring cup.

Step 2

Stir in the sugar and yeast. Give it a mix to activate the yeast.

Step 3

Add the flour, salt, oil, and egg into a stand mixer bowl fitted with a dough hook.

Step 4

Once the yeast is bubbly, pour it into the flour mixture.

Step 5

Knead the dough until it is smooth and elastic, at least 10 minutes on a stand mixer at speed 3 or 4 (depending on your mixer's horsepower).

Step 6

The dough is ready when you can stretch a little bit of the dough between your fingers and it creates a thin "windowpane."

Step 7

Transfer the dough to a lightly oiled bowl and cover.

Step 8

Let it rest in a warm location, until doubled in size.

Step 9

Once risen, divide the dough into 6 equal triangular portions.

Step 10

Slap the dough to release any air bubbles and shape into a triangle.

Step 11

Start from the "pointy" end of the triangle and roll and pinch the sides, while working your way down.

Step 12

Seal the ends and place onto a perforated baguette pan. (I placed 2 pieces of dough on each "well").

Step 13

Repeat with the remainder.

Step 14

Cover lightly with a damp cloth and leave to rise in a warm location, until puffy and almost doubled in size.

Step 15

Towards the end of the proofing time, preheat oven to 425°F/218°C.

Step 16

Adjust the oven rack to the 3rd from the bottom.

Step 17

Carefully add a large roasting pan filled with hot boiling water to the bottom rack of the oven.

Step 18

Spray the baguettes with water using a clean kitchen spray bottle.

Step 19

Make a swift yet controlled slash at a 45° angle on each baguette with a sharp knife or baking lame.

Step 20

Spray the tops of the baguettes with water again.

Step 21

Place the baguettes into the oven and quickly spray the baguettes with water (to create steam) before shutting the oven door.

Step 22

Bake for a total of 22 minutes. Every 2 minutes, open the oven door and spray the baguettes with water, until 6 minutes have elapsed (do this 3 times, every 2 minutes).

Step 23

When there is 10 minutes left in the baking time, carefully remove the roasting pan with hot water and let the baguettes continue to bake.

Step 24

Cool the baguettes slightly before slicing.