This baguette recipes uses a sponge and dough.

Set down the night before

Beat to a slack dough stand for 3hours at room temperature then place into the fridge for 12 hours

Main dough

Finished dough temperature 21°C.

Place all the ingredients into your bowl and fold together to hydrate the proteins then tip out onto the work surface and develop to a full dough (the dough will be slack but will clear to a silky dough.

Place into a well floured bowl and stand for 1 hour covered with plastic to preserve the moisture.

Turn out onto a well floured surface and fold the top half way down and the bottom half way up and press lightly with your fingers then place back into the floured bowl.

Repeat this process after the next 30 mins and again after another 30 mins then stand for 30 mins before dividing off to your required weights then lightly mould into your shapes.

When moulded place onto a well floured tea towel roucheing up in between each dough piece this will give the dough some support whilst proving.

Dust up and cover to keep moist, this can stand for about 30 mins at room temperature and then if possible place your tray with the dough pieces in the tea towel into the fridge or into the freezer for 10 to 15 mins before baking.

Your oven should be up and running with your thick tray placed one third up from the bottom to get hot and the dish placed at the bottom ready to throw the egg cup full of water onto to create the important burst of steam.

Take the loaves out of the fridge or freezer and turn out of the cloths onto a thin board dusted with semolina or ground rice if you have any. If not, flour will do, it is only to stop the dough from sticking. Slash a few times with a sharp knife and place onto the hot tray in the oven, throw the egg cup of water onto the dish at the bottom of the oven and shut the door quickly turn the oven to 220°C and bake for 25 to 30 mins.