Step 1- Start by making the dough. Take the 500g of white flour, 7g of yeast and 1 tsp of salt and pour them in to a large bowl. Make a well in the middle before pouring most of the 350ml of water in and mix it together with a wooden spoon or your hands. The dough should resemble a slightly damp and workable dough.

Step 2- Once you are happy with the dough, dust a work surface in your kitchen with flour and tip the dough on to it. You should now knead the dough until it becomes a lot smoother and develops more of an elastic and stringy consistency. This should take no more than 10 minutes. Then place the dough in an oiled bowl and leave for it to rise and roughly double in size.

Step 3- Heat your oven to around 220 degrees celcius/200 degrees for a fan oven/gas mark 7. Knock the dough out of the bowl back on to the floured kitchen surface. Shape the dough in to an oval shape and place in to a 3lb loaf tin. Cover with a towel or kitchen paper and allow it to prove for around 30 minutes.

Step 4-Take some of the remaining flour and dust the top of the dough with it. Also score the top of the dough with a knife. Place in the centre of your pre-heated oven and bake for around 15 minutes. Then, reduce the temperature of your oven to 190 degrees celcius/170 degrees for a fan oven, gas mark 5 and bake for a further 30 minutes. You will know the loaf is done when you tap the bottom of the farmhouse loaf and it sounds hollow. Allow the loaf to cool on a wire cooling rack.

Step 1- Lightly oil a 2-3 litre square plastic container. It has to square to help shape the dough!

Step 2- Take the bowl of your electric mixer and add the white bread flour, salt and yeast. It is important that you do not pour the salt immediately on top of the yeast. Also add three-quarters of the water and the olive oil, and slowly start to mix. When the dough starts to bind, add the remaining water and mix for a further 5 to 8 minutes until the dough forms an elastic consistency.

Step 3- Then add the dough to the lightly oiled square plastic container, and cover it with a tea towel. Leave the dough until it has doubled in size. This should take no more than 1 hour.

Step 4-At this point, line two baking trays with baking paper. Our baguette tins will also work really well here!

Step 5-Pick a work surface in your home and coat it with olive oil. Then carefully place the dough on to the surface and handle it gently so to keep as much of the air in the dough as possible. The dough should feel quite wet when you touch it, but should also contain plenty of air inside.

Step 6-Split the large piece of dough in to 4 or 5 smaller pieces. Make each piece of dough in to an oblong shape by making it flat and folding the sides in to the centre. Then roll each of the 5 pieces of dough in to longer sausage shapes. The top of the dough should be smooth with a join along the length of the base. Starting in the middle of each piece of dough, carefully roll each piece of dough with your hands until they fit the baking trays or the baguette tins you are using.

Step 7-If you are using baking trays, place two or three baguettes on each tray and place inside a plastic bag to prove for 1 hour until it doubles in size. Or you could use our baguette tin which is large enough to hold two baguettes. You will be able to tell it is done as the dough will be springy to touch.

Step 8-Preheat your oven to 220 degrees celcius and place a large roasting pan in the bottom to give it time to heat up.

Step 9-Once the dough has proven nicely, dust each one with flour and score each one a few time diagonally. Fill the large roasting pan at the bottom of your oven with hot water and return to the oven. This will create steam that is very important for the bread to bake properly. Bake the baguettes for 25 minutes until they turn a delicious golden brown colour.

Step 10- Allow these delicious homemade baguettes to cool for 1o0 to 15 minutes before you serve them as part of your celebration of National Picnic Week!