Use your favourite white dough recipe (using about 500g/18 ounces/2 and a quarter cups of flour). After first rise, knock back and divide dough into two. Flatten out into a rectangle about 15cm/6 inches on long side. Fold top and bottom of long sides into centre, to create sort of envelope and use points of fingertips to press down edges to create a 'spine'. This is the most important bit. Next dough over on itself to make a long 'book', seal edge as before. Place on baking tray (French bread thingy not essential). Cut slits with scissors. Prove and then cook.