Rising time: overnight. Prep time: 5 mins. Cook time: 25 mins.

Ingredients

• 950g bakers/bread flour
• 2 tsp salt
• 3/4 tsp yeast
• 730ml water

The night before

Mix ingredients together until it is amalgomated into a ball (about 2 mins). Use the handle of a wooden spoon to minimise cleaning. Allow to rise overnight somewhere “room temperature” (if it is cold, try to find somewhere warmer, and if it is hot, try to find somewhere cooler).

In the morning

Preheat oven to 250 degrees C, not fan forced. Line a baking tray with baking paper. Sprinkle some flour on the bench, put the dough on the flour, and sprinkle more flour on top to avoid sticking. Avoid pressing the dough - we want the air to stay inside. Cut the dough into 4 pieces (more or less, depending on what you want). Stretch each piece into a baguette shape and put on the baking tray. Bake for about 25 minutes.

Full credit goes to this video by Mr Baguette.