Mix Flour > salt > yeast and splash of olive oil

Add 370ml ice water while mixing (water = airy text) (Wet, sticky dough)

Cover in oiled covered tub. Rest for 1 - 2 hours

Flatten and push out air, cut into four parts, stretch and roll sticky dough into baguette shape and twist and slightly punch ends, rest one hour

Cut 4 cuts into tops, bake highest 464 F setting 20-30 min with tub of steaming water on bottom