Baguettes (French bread)

To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.

The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.

After 20 mins, the dough will still be wet – possibly much wetter than you’re used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.