Step 1

Place the warm water in a small bowl and sprinkle the yeast on top. Set aside until foamy.

Step 2

Add the bread flour and salt to a standing mixer or large bowl. Mix together.

Step 3

Make a well in the center of the flour mixture, and stir in the dissolved yeast.

Step 4

Add the cool water, a little at a time (you may not need all of it) while mixing.

Step 5

When you have a stiff dough, stop adding water and mixing.

Step 6

Cover the bowl with plastic wrap and set aside for 30 minutes.

Step 7

Add the dough hook to your standing mixer and kneed for 3 minutes. Alternatively, transfer the dough to a lightly floured work surface and kneed by hand for 5 minutes.

Step 8

Spray the bowl with olive oil and add the dough to it. Cover with plastic wrap and then a kitchen towel and place it in a warm spot in your home.

Step 9

Allow the dough to rise for 2 hours, until doubled in size.

Step 10

Divide the dough into 4 balls, and shape each one into a long loaf with pointed ends.

Step 11

Place the loaves on a parchment lined baking sheet, and lightly spray the tops with olive oil.

Step 12

Cover again with plastic wrap and a kitchen towel and leave to rise again for 30-60 minutes until doubled in size.

Step 13

Preheat the oven to 450 degrees, and place a pan of water on the bottom rack.

Step 14

Remove the towel and plastic wrap from the baguettes. Sprinkle them lightly with flour, and make 4 slashes to each with a sharp knife.

Step 15

Bake for 30-40 minutes until hollow when tapped.

Step 16

Allow to rest for 5 minutes before slicing (each loaf yields 20 slices) and enjoying.

Step 17

Storage: You can store leftovers in the freezer (1 month) or fridge (1 week).