Mix the flour, yeast and salt.

Add lukewarm water and mix very well until the flour is completely combined.

Scrape down the sides of the bowl using a dough scraper or a spatula and fold up the dough into a ball.

Cover and rest for 20 minutes.

After 20 min do 4 x stretch and folds wetting your hand before each fold as the dough is sticky.

Cover and rest for another 20 min and then do another set of stretch and fold.

Cover and rest for 2-4 hours (depending on your schedule)

Once dough is ready, heavily flour your work surface, the top of the dough and your hands and scoop the dough out.

Flour the top of the dough and gently shape it into a short log (we don't want to loose the air and it will get long as you shape it)

Fold a bit over as shown and press the edge in, fold a bit more and press edges in. Continue till you get to the end, pushing in the ends after each fold so it doesn't get too long.

With the last little bit lift it up and squeeze and pinch it to the dough to seal it.

Flour the surface again and roll it over so the sealed bit is at the bottom.

Add some parchment to a grill rack and flour the bottom. Push the ends in before lifting to shorten the dough a bit (its stretches when you lift it) lift and place diagonally across the grill rack.

Cover and rest for 30 min.

Place a small dish with cold water at the bottom of your oven and pre heat to 250C

Just before you bake lightly flour the baguette and GENTLY rub it down (this makes it easier to cut into) score in several places aiming diagonally downwards NOT across (this helps the bread to open up)

Bake for 10 min with water at the bottom? After 10 min take out the water turn the oven to 240c and bake for 20 min.

After 20 min flip the baguette over and cook the base for 4-6 minutes.

Take out cool on a wire rack