French baguettes

Here's how:

• 1

  Day 1

  Dissolve the yeast in the water, then add the flour. Mix into a loose dough, cover with plastic wrap, and let it rise in the refrigerator overnight.

• 2

  Day 2

  Dissolve the yeast in the water and add the dough from Day 1. Add the remaining ingredients and knead the dough in a mixer for 6–7 minutes until it is smooth and elastic. Double that time if you’re kneading by hand. The dough should be loose, but not sticky. Let it rise in the bowl, covered with plastic wrap, for about 2 hours.

• 3

  Divide the dough into 4 long pieces, and gently shape them into baguettes. Sprinkle a little flour over the baguettes to give them a “rustic” look.

• 4

  Place the baguettes on a baking sheet lined with parchment paper and cover with a kitchen towel. Let rise for just over 1 hour.

• 5

  Preheat the oven to 240 °C and place a pan with 0.5 L of water at the bottom of the oven. Score the baguettes and spray them with water.

• 6

  Place the baguettes in the oven and lower the temperature to 210 °C. Bake for about 25 minutes. Leave the pan of water in the oven while they’re baking.