baguette

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• 1. Steps 1The night before baking the baguettes, combine the flour, yeast, and ½ tsp of salt in the bowl of a stand-alone mixer fitted with a dough hook. Add 200ml of lukewarm water and knead on low speed for 5 minutes or until smooth, elastic and sticky. Cover and refrigerate for at least 12 hours (maximum 18 hours).
  2. Steps 2The next day, remove the bowl from the refrigerator and let sit until it comes to room temperature or until visibly rises.
  3. Steps 3Line a large baking sheet with baking paper. Divide the dough in half and flatten each half into a small rectangle. Working with one at a time, press the corners of the rectangle into the centre, then roll back and forth to form a small, thick sausage (this gives the dough tension and makes it easier to shape). Roll to a length of approximately 35cm. Repeat shaping with remaining dough.
  4. Steps FourPlace the baguettes on a baking tray, spacing them apart. Cover with a tea towel or oiled clingfilm (oiled side down) and leave in a warm place for 1 hour, or until visibly risen.
  5. Steps FivePreheat the oven to 220°C (200°C fan) mark 7. Place a large baking sheet in the oven to preheat for 10 minutes, placing a small roasting tray filled with water on the bottom shelf to create steam (this will help form a crispy crust).
  6. Steps 6Carefully remove the preheated baking sheet from the oven and slide the baguettes on top (still on the baking sheet). Using kitchen shears or a sharp knife, make several diagonal cuts into the top of each baguette and bake for 20 minutes or until golden brown. Transfer to a wire rack and cool completely before serving.