Add flour in the bowl, then add yeast on one side and salt on the other. Add the water while stirring with your hand. When all the water is added, work the dough until all the ingredients are mixed. This should take about 5 minutes. Do not knead like conventional bread.

Sprinkle the work surface with T55 or a plain white flour. Place the dough on you work surface and gently flatten and fold it remove the air. Split the dough into 2 pieces. Work one by folding it, sealing the join. Turn over and do the same, and then do once more.

Shape into baguette shape with the final sealed join underneath. Lightly flour the surface. This will give a nice contrast to the baked finish

Place onto a lightly oiled baguette tray (or if not available, a parchment lined baking tray).

Using a lame or sharp knife, make 3 slashes in the top of the of the dough. The white flour dusted over the baguette will give a nice contrast to the baked finish when the slashes open up during baking. Cover and leave to rise for 1.5 to 2 hours.

Place a casserole dish of water on bottom tray of the oven. This will create some steam during the baking.

Bake at 225’C (conventional oven) 210’C (fan oven) for 16 minutes or 1 or 2 minutes more if you a more if you prefer a well done crust.