Mix together flour, gluten, salt.

Add starter and 3/4th water and oil.

Mix to form a shaggy dough. Add water if needed to bring together all dry ingredients.

Cover and set aside for 30 minutes.

Stretch and fold the dough every 15 minutes for 2 hours.

At the end of two hours, do the final stretch and fold and cover the dough with cling film and set it aside until double in volume.

It may take anywhere from three to five hours depending on the climate.

Now take it onto counter, lightly dust it and divide it into two equal portions.

If making baguettes, divide each portion into four equal portions.

Otherwise, if making sandwich rolls, divide each into two. 

Shape them into baguette or sandwich rolls as shown in video.

Arrange on lined baking tray, cover and set aside until they are 1.5 times the volume.

It may take one hour to two hours depending on the climate.

Preheat your oven to 250°C. Place an empty tray on the lower rack while preheating.

Score the loaves. Place them on the middle rack. Pull out the bottom tray and pour hot water into it.

Be careful because it would splash. Try lining your glass door with a towel to avoid the hot water touching the hot glass.

Close the oven door immediately and bake for 20 minutes.

Remove the water tray and bake for further ten minutes or until the bread is nicely browned.

Remove from oven and tap to see whether they sound hollow.

Let them cool on wire rack.