It is difficult to make authentic tasting French Baguettes without some of key ingredients and equipment, but even without the special white T55 flour or the and baguette tins this recipe still makes a pretty good bread.
The bread is made with a ‘poolish’ (pre-ferment) method, this is the traditional method and adds depth of flavour. You must make the polish the day before.
It helps if your kitchen is nice and warm to assist the rise and a food mixer considerably helps the mixing and kneading process, but is quite possible to do without
Pre heat your oven to 240c