In a (larger) mixing bowl, weigh out the 2g fresh yeast or equivalent. Add the 125g/125ml/½ cup water and stir until the yeast has dissolved. Add the 125g/1 cup flour and mix with a wooden spoon until a spoon paste forms. Cover the bowl and let ferment overnight at room temperature. This is the poolish (Rather than do this stage I used 250g of my white starter)

The next day, in a (smaller) mixing bowl, mix the 300g/2½ cups flour and the salt together and set aside. This is the dry mixture

In another (smaller) mixing bowl, weigh out the remaining 2g fresh yeast or equivalent. Add the 140g/140ml/½ cup plus 1tbs water and stir until the yeast has dissolved

Mix the yeast solution into the poolish, then add the dry mixture too and mix with your hands until it comes together

Cover and let stand for 10 minutes

After 10 minutes knead as instructed in photos I, J & K in the illustrated page below

Cover the bowl again and let stand for 10 minutes

Repeat steps 6 & 7 twice, then step 6 again

Cover the bowl again and let rise for 1 hour

Lightly dust a clean work surface with flour. Punch down the dough and transfer to the floured surface. Divide into 3 equal portions – weigh each piece and add or subtract dough until they all weight the same

Gently flatten each ball of dough into an oval. Pull both ends of the oval out, then fold them over into the middle. You will now have a roughly rectangular shape

Pull and fold the top of the rectangle one third of the way toward the middle, pressing into the dough. Swivel it 180° and repeat. Repeat until you have a neat, long loaf shape

Repeat with the remaining portions of dough. Cover the loaves (seam-side down) and let rest for 15 minutes

Turn one loaf over and flatten slightly . Fold the top right of the rectangle one third of the way toward the middle, pressing it into the dough. Repeat with the top left and repeat until rolled up

Roll the dough between your hands until you get a baguette about the length of your baking shape or the desired length. Repeat with the remaining dough

Dust the proofing linen/tea towel with flour and lay it on the baking sheet. Arrange the baguettes on the cloth, seam-side up, pulling a bit of excess cloth between each baguette to separate them

Cover with the cloth and let rise until double the size – about an hour

About 20 minutes before baking, preheat the oven to 240°C/475°F/Gas 9. Place a roasting pan at the bottom of the oven to preheat. Fill a cup of water and set aside

When the dough has finished rising, turn the baguettes over with a peel, if using, onto a paper-lined baking sheet. Dust them with flour and slash along their lengths using a lamé or serrated knife

Put in the preheated oven and pour the reserved cupful of water onto the hot roasting pan

Bake for about 10-15 minutes or until golden brown. To check if baked through, tip one upside down and tap the bottom – it should sound hollow. If ready, set the loaves on a wire rack to cool