In a bowl take 20 ml lukewarm water. Add sugar and yeast to it. Dissolve it and keep it aside until it froths.

In a large mixing bowl, add flour, salt and activated yeast. Now add 200 ml water and gently mix it for 5 minutes to make a slightly sticky rough dough.

Place this dough in a slightly greased box and cover it with cling wrap. Refrigerate the dough overnight (Approximately for 10 hrs).

Take out the dough and gently press it to form a rectangle. Don’t punch the dough, handle it gently so you can keep as much air in the dough as possible. Now fold each side towards the middle, like an envelope. Again cover the dough with cling wrap and keep it aside for 45 minutes. For reference check the video above.

After 45 minute Repeat the same process as described in step 4 and keep the dough for another 45 minutes.

Now take out the dough on lightly floured surface. Divide the dough into two equal parts.

Shape each piece into an oblong by flattening it out slightly and folding the sides into middle. Finally shape each piece into a 13” log

Now on a baking tray, by using kitchen towel, make two different moulds and dust each with flour.

Place shaped logs on it and let it rest for 30 minutes.

Meanwhile preheat your oven at 220 degree Celsius for 10 minutes. Keep a tray filled with water on bottom rack in Oven to create steam.

Once shaped log doubles in volume, sprinkle some flour on it and slash each to 4 times along its length diagonally using a sharp blade or knife. I used paper cutter for this.

Keep this tray on middle rack of the preheated oven and continue to bake at 220 degree Celsius for 40 minutes or until Baguettes are Golden Brown.

Once done, Take out Baguettes out of oven and keep on a wire rack to cool.