Ingredients (Makes 4) -
450g Strong Bread Flour
A healthy dose of salt
Place 50ml of the water in a bowl with the yeast and wait for it to fully dissolve.
Whilst waiting, mix the flour and salt in a separate bowl. Make a well in the middle, slowly pour in the yeast mixture and stir.
Stir in the cold water and continue until it forms a sticky dough. Cover with a damp cloth and set aside to rise for 40 minutes.
Once the 40 minutes are up, tip out the dough onto a floured surface and shape the dough into a rectangle. Fold into thirds, turn 90 degrees and repeat on each side.
Place the dough back into the original bowl, cover with a damp cloth and set aside to double in size for 1 hour 30 minutes.
Once doubled in size, split the dough into four. Roll each section until they're 12 inch long. Place all four on a tea towel dusted with flour and leave for another 45 minutes.
Pre-heat the oven to 230 degrees. Place a baking tray or dish of water at the bottom of the oven as this will produce steam - a tip I got from the original recipe!
Put the four baguettes on a oiled baking tray. Slash the tops on the then several times, lightly dust with flour and cover a little with olive oil. Cook in the oven for 25-30 minutes or until lightly brown.
Take out the oven, leave to cool and then enjoy!