Step 1: Combine Water and Yeast

Pour 1 cup (220 ml) of water into a large bowl. Crumble ¾ tsp (3 g) of fresh yeast (or ½ tsp / 2 g dry yeast) into the water. Mix until the yeast dissolves.

Step 2: Add Flour and Salt

Add 2 ½ cups (320 g) of bread flour and 1 tsp (6 g) of salt to the bowl. Mix with a wooden spoon until there is no more dry flour, forming a shaggy dough. No need to knead.

Step 3: First Rest

Cover the bowl and let the dough rest for 30 minutes.

Step 4: Stretch and Fold (First Round)

With a wet hand, stretch each of the 4 sides of the dough and fold it towards the center. Then, lift the dough and slap it back into the bowl. Repeat this 'lift and slap' technique several times until the dough is smoother.

Step 5: Second Rest

Cover the bowl again and let the dough rest for another 30 minutes.

Step 6: Stretch and Fold (Second Round)

Repeat the stretch and fold, and lift and slap steps from before. The dough should now be much more elastic.

Step 7: Final Rise

Cover the bowl and let the dough rise until it doubles in size. This usually takes about 2 hours.

Step 8: Prepare Dough for Shaping

Sprinkle flour on your work surface. Gently scrape the risen dough out of the bowl onto the floured surface. Fold the dough over itself to make it easier to cut.

Step 9: Divide and Preshape

Divide the dough into 3 equal parts using a dough scraper. Take one piece, flatten it very gently to release some air (you should see bubbles!), then roll it to preshape the baguette. Seal the seam by pinching it. This is just a pre-shape, it doesn't have to be perfect. Repeat for the other two pieces.

Step 10: Rest Pres-haped Dough

Let the preshaped dough pieces rest for 10 minutes uncovered.

Step 11: Final Shaping

Take one piece of dough, gently flatten it again. Roll the dough and press down with your fingers to create the baguette shape, sealing the edge. Roll the ends to make them pointy. Repeat for the remaining pieces.

Step 12: Arrange on Baking Tray

Move the shaped baguettes to a baking tray lined with parchment paper. Use folded baking paper between them to keep them apart and help maintain their shape during the final rise.

Step 13: Final Proofing

Lightly sprinkle flour over the breads. Smooth the flour with your hand. Cover the tray with a towel and let rise for 30 minutes.

Step 14: Score and Add Water

Score each baguette with a sharp blade or knife, making a single cut along the length. Sprinkle a little water around the breads in the tray to create steam during baking.

Step 15: Bake (First Phase)

Cover the baking tray with another tray of the same size to trap steam. Bake at 430°F (220°C) for 20 minutes.

Step 16: Bake (Second Phase)

Carefully remove the top tray. Continue to bake for 10 more minutes until the baguettes are golden brown and crispy.

Step 17: Cool and Serve

Remove the baguettes from the oven. Tap the bottom of a baguette; a hollow sound indicates it's perfectly baked. Let them cool slightly. Slice and serve with butter.

• Bubbles in the dough are always a good sign of proper fermentation.

• The 'lift and slap' technique helps develop gluten without traditional kneading.

• Hollow taps on the bottom of the baked baguette indicate it's perfectly baked and crispy.