Shared to us by our talented team member Rebecca, who must take her lead from her equally talented baking mother Glen from whom this recipe has been taken.

INGREDIENTS

1 and 2/3 cups tepid water
2tsp dried yeast
1/2 tsp honey
3 and 1/4 cup plain flour
1 and 1/2 teaspoons salt

METHOD

In a large bowl mix the tepid water, dried yeast and honey, then add the plain flour and salt. Mix until no dry flour is visible, I use a big fork, it takes about 2mins. Place in a greased plastic container (which has a lid). Put lid on, leave on bench and set a timer for 30mins.

Dip fingertips in cold water, grab one ‘corner’ of dough, stretch it up and place on top of dough. Do this for each of the 4 ‘corners'. Put lid on, set timer for 30mins, repeat the stretching. You stretch the dough a total of 3 times each with a 30-minute rest between. Put lid on, put in fridge overnight or at least 10 hours.

Set oven 200C fan-forced. (my oven is not as hot as others, so reduce this a bit if you have a hottie).

Boil a jug, pour boiling water into a roasting pan to provide steam. I place this directly on oven floor. Put a little flour on bench, turn container upside down on this, the dough will come out in a few minutes. Cut in half. Gently tip each half over to coat in a little flour, with scraper push it into a bit of a log shape. Grease baking pans (NB: Milly's recommend the Bakemaster Baguette pan).

Quickly grab each end of each piece of dough and swing it into pan. It will elongate a little on the way. Tuck ends under if they straggle. Slash dough on the diagonal about 3 times each loaf. Bake 30mins and enjoy.