Preheat your oven to its lowest setting, around 86°F (30°C) and prepare your baking sheets.

Combine water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C powder in a stand mixer bowl and mix on low for 1 minute, then medium for 7-8 minutes until smooth.

Transfer dough to a floured surface and knead gently for 1-2 minutes until elastic.

Divide dough into 6 equal pieces, shape each into a long baguette and place them on greased pans.

Let the dough proof in the warm oven for 1.5 to 2 hours until quadrupled in size.

Remove baguettes, preheat oven to 400°F (200°C) and score each loaf diagonally.

Place a pan of water in the oven for steam and bake baguettes for 7-8 minutes, then remove steam source and bake for another 4-5 minutes until golden brown.

Transfer baguettes to a wire rack to cool and brush tops with melted vegan butter.