400 g strong white flour
1tsp salt
7g instant yeast
325 ml tepid water
Mix the flour and salt in a mixing bowl .add the yeast to the tepid water, then make a well in the flour and gently pour in the water and bring together with a spatula. Cover with clingfilm and allow to rise for a couple of hours. When risen, flour your hands and gently bring the dough into a ball shape whilst still in the bowl, stretching slightly and folding the dough as you go. For a few minutes then cover and place in the fridge for between 12-20hours. ( I popped mine outside overnight!)
Turn the bubbling chilled and risen dough onto a floured surface, gently form a ball being careful not to knock the air out of the dough . Cut into 3 pieces, flatten each ball slightly with the heel of your hand then stretch lengthways and fold over to form a baguette shape. Twisting the ends slightly ,place on a lined baking tray cover with a damp cloth and allow to rise 20-40 mins. Remove the towel score the baguettes diagonally with a knife or sharp blade, sprinkle with a little flour and bake 25 - 30 mins in a hot oven @ 240c ( splash some water into the oven in the first 8 mins or so to create steam - this will bake the crust extra crispy!) and bake until risen and golden .