Better baguette

Combine 225 g water and 350 g bread flour, stir to a shaggy mess, then squeeze with a wet hand about two minutes to an evenly mixed clod.

Shake 9 g salt over the top and separately stir 30 g water with 8 g instant yeast.

Lid on and rest 20 minutes. Flour and water mixed without yeast or salt is an autolyse and makes the dough stretchier, stronger and easier to shape.

Pour the yeast water over the dough and squeeze with a wet hand until very well combined; lid on for 30 minutes.

Give a strength building fold: grab the dough with a wet hand, pull until you feel tension and fold it back over, rotating four to five more times, then tuck and round it.

Ferment 30 more minutes, fold again the same way, then ferment one more hour, two hours of fermentation in total.

Turn out onto a lightly floured surface, degas gently with the flat of the hand into an even slab and cut it in half.

Pre-shape each piece: fold in the corners, fold the dough over itself and roll it in the palm to seal a tight seam. Cover and rest 15 minutes.

Flip seam side up, press flat, fold the top down an inch at a time four to five times pressing to seal, then roll out with fingertips and thumbs to nine or 10 inches with tapered ends.

Move to a parchment lined upside down sheet tray, cover with the foil lid and proof 45 to 70 minutes, until a poke indents and slowly rises back.

Squirt about 10 times with water and score four diagonal cuts with a serrated knife, which gives the rising dough a weak spot to rip through.

Transfer onto a preheated pizza stone or steel, squirt the oven again, cover with the foil lid and bake about 25 minutes, popping the lid off halfway so the crust can crisp.

Pull at a reddish golden brown and rest on a wire rack.