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1
Mix the flour, sugar and salt in a large bowl and make a well in the centre.
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2
Pour in the water and mix.
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3
Lightly grease a work surface with olive oil and turn out the -Fold the far edge of the dough into the middle, then turn the dough by 45 degrees and repeat.
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4
Do this several times until the dough is very lightly coated all over in oil.
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5
Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, and fold it back on itself.
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6
Turn the dough by 90 degrees and repeat.
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7
Kneading in this way stretches the gluten and makes the dough elastic.
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8
Do this for about 4 or 5 minutes until the dough is smooth and stretchy.
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9
Work quickly so that the mixture doesn't stick to your fingers.
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10
Put the dough into a clean bowl, cover with a tea towel and leave to rise for 1 to 2 hours.
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11
Knock back, and divide the dough into three equal-sized pieces and shape into three baguettes.
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12
Place on a floured baking sheet or baguette tray and cover with a tea towel.
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13
Prove until doubled in size, about 50 minutes.
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14
Brush with very hot water and cut several diagonal slashes across the top.
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15
Bake in the preheated oven (240C/475F) for 20-25 minutes until golden and hollow-sounding when tapped underneath.
