Preheat your oven to the lowest setting, around 86°F (30°C). Place a dish of boiling water in the oven to create a steamy environment.

In a stand mixer, combine water, bread flour, bread improver, instant dry yeast, sugar, and vitamin C powder. Mix on low speed until the ingredients form a rough dough, then increase to medium speed for about 2-3 minutes.

Knead the dough on medium speed for 8-10 minutes until smooth and slightly sticky.

Transfer the dough to a lightly floured surface and divide it into six equal portions, shaping them into balls.

Roll each dough ball into a long log shape about 12 inches in length and place them in greased baguette pans.

Cover the pans with a clean, damp kitchen towel and allow the dough to rise in the warm oven until it quadruples in size, approximately 1.5 to 2 hours.

After the dough has risen, preheat your oven to 400°F (200°C) and remove the steaming dish.

Score the tops of the dough with a sharp knife, making slashes about 1/4 inch deep.

Pour boiling water into a preheated skillet at the bottom of the oven just before baking for steam.

Bake the baguettes for 7-8 minutes with steam, then remove the skillet and continue baking for another 4-5 minutes.

Remove the baguettes from the oven and let them cool on a wire rack. Lightly brush the tops with melted vegan butter for shine and flavor.