Step 1: Prepare the wet ingredients

Pour ⅔ cup (160 ml) of water into a large mixing bowl. Add ¼ cup (60 g) of plain yogurt and ¾ tsp (3 g) of fresh yeast (or ½ tsp / 2 g of dry yeast). Mix well until combined.

Step 2: Combine with dry ingredients

Add 2 ½ cups (320 g) of bread flour, 1 tsp of vegetable oil (olive oil works too), and 1 tsp (6 g) of salt to the bowl. Mix with a wooden spoon until there is no more dry flour, just mixing, no need to knead.

Step 3: First rest

Cover the dough with plastic wrap and let it rest for 30 minutes.

Step 4: First stretch and fold

With a wet hand, stretch each of the 4 sides of the dough and fold it to the center. Then, lift the dough and slap it back into the bowl. This technique helps strengthen the gluten network. Repeat this 'lift and slap' action a few times.

Step 5: Second rest

Cover the dough again with plastic wrap and let it rest for another 30 minutes.

Step 6: Second stretch and fold

Repeat the stretch and fold process from step 4. Lift and slap the dough a few times.

Step 7: Final rise

Cover the dough and let it rise until it doubles in size. This could take up to 2 hours, depending on the room temperature.

Step 8: Prepare for shaping

Sprinkle flour on your work surface. Gently scrape the risen dough out of the bowl onto the floured surface. Fold the dough so it's easier to cut.

Step 9: Divide and pre-shape

Cut the dough into 3 equal parts. Take one part, gently flatten it, then roll it into a roughly pre-shaped baguette. Pinch the edge to seal it tightly. Gently roll the ends to make them pointy.

Step 10: Arrange on baking tray

Place the shaped baguette on a baking tray lined with parchment paper. Use folded baking paper to create dividers between the baguettes to keep them separated. Repeat the shaping process for the remaining two dough pieces and place them on the tray.

Step 11: Third rise

Cover the baguettes with a towel and let them rise for 30 minutes.

Step 12: Score and moisten

Lightly sprinkle flour over the baguettes and smooth the flour with your hand. Score the bread with a sharp blade or knife, making diagonal cuts along the top. Sprinkle a little water around the baguettes on the tray.

Step 13: First bake

Cover the baking tray with another tray of the same size to create a steamy environment. Bake in a preheated oven at 450°F (230°C) for 20 minutes.

Step 14: Second bake

Carefully remove the top tray. Reduce the oven temperature to 390°F (200°C) and bake for 10 more minutes until the baguettes are golden brown and crispy.

Step 15: Serve

Remove the freshly baked baguettes from the oven. Listen to them 'sing' as they cool. Enjoy the crunchy, flaky crust and soft interior.

• The 'lift and slap' technique helps strengthen the gluten network.

• Use folded baking paper to keep the baguettes separated on the baking tray.

• Sprinkling water around the baguettes in the oven creates steam for a crispy crust.