Lightly coat the inside of a 2-3 litre square plastic container with olive oil. Using a square container rather than round helps maintain the dough’s structure and makes shaping easier later.

Place the strong white bread flour into your stand mixer bowl fitted with the dough hook. Add the salt to one side and the instant yeast to the other side-keeping them separated initially prevents the salt from killing the yeast. Pour in three-quarters of the cool water (about 280ml) and start mixing on slow speed.

As the ingredients begin to combine and form a shaggy dough, gradually add the remaining water (90ml). This technique helps you control the dough’s hydration. Once all water is incorporated, increase to medium speed and mix for 5-7 minutes. You’re looking for a smooth, glossy, elastic dough that pulls away from the bowl sides cleanly.

Transfer the dough gently into your prepared oiled container. Cover with a clean tea towel and leave in a warm, draft-free spot until the dough has at least doubled in size-this typically takes about 1 hour at room temperature (around 20-22°C).

While the dough rises, line 2 large baking trays with baking parchment or silicone paper to prevent sticking and ensure easy cleanup.

Drizzle a little olive oil on your work surface-this prevents sticking without absorbing moisture like flour would. Gently tip the risen dough onto the oiled surface, being careful to preserve the air bubbles you’ve developed. The dough will feel wet and lively-this is exactly what you want.

Divide the dough into 4 or 5 equal pieces using a dough scraper or sharp knife. For each piece, gently flatten it slightly, then fold both long sides into the center. Roll into a sausage shape with the seam running along the bottom and a smooth surface on top. Starting from the center, use your palms to gently roll the dough outward with a rocking motion, gradually extending each baguette to the length of your baking tray (typically 30-35cm).

Arrange 2-3 shaped baguettes on each prepared tray, spacing them well apart. Slide each tray into a large, clean plastic bag (this creates a humid environment) and leave to prove for approximately 1 hour. The baguettes should double in size and spring back quickly when gently poked.

About 20 minutes before baking, preheat your oven to 220°C (fan or conventional-both work). Place an empty roasting tray on the bottom rack or oven floor to heat up-this will create essential steam for crust development.

Once the baguettes have proved, lightly dust the tops with flour using a fine sieve. Using a razor blade or very sharp knife held at a 45-degree angle, make 3 diagonal slashes along the length of each baguette with swift, confident strokes. These cuts allow the bread to expand properly and create the classic baguette appearance.

Carefully pour hot water into the preheated roasting tray (about 200ml) to generate steam, then immediately place your baguettes in the oven. Bake for 25 minutes until the loaves are golden brown with a slight sheen and sound hollow when tapped on the bottom.

Transfer the baked baguettes to a wire cooling rack immediately. Allow them to cool for at least 15-20 minutes before slicing-this lets the crumb structure set properly and prevents gumminess.