French baguettes

Makes 3 baguettes

400g strong plan white flour

115g plan white flour

2,5 teaspoons salt

fresh yeast

300ml warm water

1 teaspoon cornflower

Stiff the flours and 1,5 teaspoons salt into a large bowl, then stir in the yeast. Add enough water, mixing to form a soft dough.

Turn the dough onto a floured surface and knead until smooth. Shape into a round, then place in an oiled bowl, cover and leave to rise in a warm place until doubled in size.

Knock back the dough on a lightly floured surface, then divide in to 3 equal portions, shape each portion into a baton abort 25cm

Place between the folds of a pleated tea towel for support, cover and leave to rise again until double in size.

Meanwhile, preheat the oven to 200C. Place a roasting tin of water on the bottom shelf of the oven.

Roll the loaves onto the baking sheet, using a sharp knife, cut several diagonal slashes in the top of each loaf at regular intervals. Bake the baguettes for 35 minutes or until the baguettes are brown. Transfer to a wire rack, serve warm or cold.

recipe from The Big Book of Bread, Anne Sheasby