Baguette

1. Dissolve the yeast in the lukewarm water and let it activate for a few minutes.

2. Add the salt to the flour, then the yeasty water, and knead into a soft, slightly sticky dough.

3. Cover and prove in a warm place until doubled, then gently fold it over (knock the air out).

4. Shape the dough into long loaves and leave to prove again on baking paper or in a baguette tray.

5. Slash the tops diagonally with a sharp blade and heat the oven really hot (230-240 °C).

6. Splash a little water into the bottom of the oven (steam) and bake the baguettes for about 20-25 minutes until crisp and golden-crusted.

Tip: The secret of a good baguette is high heat and steam – that gives it a thin, crisp crust and an open crumb. A long, cold prove (even overnight in the fridge) gives a deeper flavour.