Baguette

I’ve served mine with Brittany butter and cheese, saucisson and crunchy cornichons for an authentic French sandwich experience

Hands-on time 25min, plus overnight

chilling, rising and cooling. Cooking time

about 20min. Makes 2 long baguettes

300g strong white flour, plus extra to dust

1tsp fast-action dried yeast

Oil, to grease

1 The night before you want to bake the baguette, in the bowl of a freestanding mixer fitted with a dough hook, mix the flour, yeast and 1/2tsp fine salt until combined. Add 200ml tepid water and knead for 5min on low speed until smooth, elastic and sticky. Cover and chill for at least 12hr (up to 18hr).

2 The next day, remove the bowl from the fridge and allow to come to room temperature, or until visibly puffed.

3 Line a large baking sheet with baking parchment. Divide the dough in 1/2 and flatten each piece into a small rectangle. Working 1 at a time, press the corners of the rectangle into the middle, and then roll back and forth to make small, fat sausages (this gives the dough tension, which helps with shaping). Roll into a rough 35cm length. Repeat shaping with remaining dough.

4 Lay the baguettes on the lined sheet, spacing apart. Cover with a tea towel or greased clingfilm (oil-side down) and leave to rise in a warm place for 1hr, or until visibly puffed.

5 Preheat oven to 220°Co. Put a large baking sheet in the oven to preheat for 10min, along with a smaller roasting tin filled with water on the bottom shelf, to create steam (which helps form the crisp crust).

6 Carefully remove the preheated baking sheet from the oven and slide the baguettes on to it (still on their parchment). Using kitchen scissors or a sharp knife, cut a few diagonal slashes into the top of each baguette and bake for 20min, or until golden brown. Transfer to a wire rack and leave to cool completely before serving.