In a large mixing bowl add the flour, yeast, salt and stir to combine. Add the lukewarm water and stir until the mixture forms a dough.
720 g plain flour, 2 tsp yeast, 2 tsp salt, 470 ml water
When it is a dough, cover with clingfilm/plastic wrap and put to on side overnight. For best results, leave the dough to proof for at least 12 hours.
When you are ready to bake the baguettes, sprinkle your hands with flour and divide the dough into 3 or 4 equal portions. The dough should be slightly sticky and have bubbles.
Sprinkle the baking tray lightly with flour.
Shape the dough portions into baguette shapes and add to the baking tray. Using a very sharp knife score widthways along the baguette and then cover with a kitchen towel and put to one side for another 2 hours. This is essential for the dough to rise again.
When you are ready to bake, turn on the oven to 230C/450F/Gas Mark 8.
Place a deep sided roasting tray on the bottom shelf of the oven and add about 470ml boiling water to it. The steam will help the crust of the baguettes become lovely and crisp.
Place the baking tray with the dough on the shelf above and close the door.
Afte about 10 minutes, open the oven and carefully remove the water tray and dispose of the water.
Close the door and bake for a further 25 – 30 minutes or until the crust is golden brown and crisp.