First, gather all of the ingredients together.

Now, add the dry ingredients to your mixer, being careful not to add the salt and yeast together.

Using your bread making attachment or dough hook, turn the mixer on to a low speed and slowly add the water. Once the dough has formed, mix for 7-8 minutes.

Now, remove the dough from the mixer and form a ball. Place this in a lightly oiled bowl and cover with a clean tea towel.

Allow this to rest for 45 - 60 minutes until the dough has doubled in size.

Gently remove the dough from the bowl and place on an oiled surface.  Split the dough into 2 halves and roll each half into a ball. 

Now roll each ball into short sausage shapes.

And then into longer baguettes just the right size to fit in your baking tray. Add sesame seeds if you like.

Place baking paper on your baking tray and transfer the baguettes to the tray.

Cover the tray with clingfilm. Also, turn your oven on to 220C / 200C Fan and place an empty baking tray in the bottom of the oven.

Again, leave to rest for 45 - 60 minutes, or until the baguettes have doubled in size.

Remove the clingfilm and, using a sharp knife, score diagonally the baguettes. Do no use too much pressure as you do not want the baguettes to deflate.

Now, add hot water to the empty baking tray in the oven to create steam and place the baguettes in the oven. Bake for 20 - 25 minutes until golden brown.

Once baked, transfer to cooling wires to cool.

And there you have it. Fantastic freshly baked French baguettes. You can now go back to bed! ????