Baguette parisienne

Serve these mini-baguettes with really ripe brie, camembert or vacherin cheese for a simple yet decadent lunch. Start mixing on a slow speed, gradually adding the rest of the water until you have a smooth dough. This should take about five minutes. Tip the baguette parisienne into an oiled bowl, cover and leave the dough to prove for two hours.

Tip the dough out onto an oiled surface. Dust your hands in a little flour and divide the dough in two. Knock back the dough and stretch and fold, and then roll the dough into a baguette shape. Place on a baguette tray or a large baking tray, cover and leave to prove until it has doubled in size. Gas 7 in a non-fan oven.