Into a jug, pour the water, yeast, sugar and salt. Stir until fully dissolved.
Into a mixing bowl add the Bread Mix and make a well in the middle. Pour the yeast mixture along with the olive oil into the well, stir until dough is formed.
Sprinkle a little Bread Mix on to a work surface and tip out the dough. Knead the dough for 3-4 minutes until smooth and pliable.
Halve the dough and roll each half into a ball. Roll the ball into a long cylinder shape (22cm x 3 cm approx)
Lightly oil a large deep roasting tin and place each baguette into the tin, space apart to allow for expansion.
Make 4 shallow slits into each baguette with a sharp knife. Brush each baguette with oil and cover the tin with cling film. Place in a warm place for 30-45 minutes until doubled in size.
Preheat the oven 240°C/ 22o·c fan /gas mark 9.
To create steam in the oven, place a tray with water at the bottom of the oven. Bake the baguettes for 20-25 minutes until golden and crisp.
Suitable for freezing, wrap individually in cling film and freeze for up to 3 months. To reheat, defrost and place in a hot oven for 2 minutes to crisp up.