Grease a large bowl with oil and tip the dough into it. Cover again with plastic wrap and leave it in the fridge for another 12 to 16 hours.

If you're impatient (like I always am), you can get started after just two hours of proving in a warm spot – but you'll need to fold the dough twice in that time.

Stretch and fold the dough as if you were folding an A4 sheet of paper down to A6. This helps aerate the dough and has a big effect on the final texture of the baguette, so take your time with it.

Once the dough has proved, divide it into five equal portions. Shape each one using the same folding technique as before – stretch the edges and fold them in towards the centre. Let the portions rest for ten minutes.

On a lightly floured surface, shape the dough into long baguette rolls. Now comes another waiting game – proving. Ideally for two hours, though they can prove even longer in the fridge.

Tip the risen baguettes onto a wooden board or a piece of cardboard. Score the tops in a few places with a razor blade. Get the oven ready for the next steps.

Preheat the oven to 250°C with top and bottom heat. Place the rack in the middle of the oven and set bricks, a baking stone, or even a baking tray on it – it needs to get really hot.

Place a deep tray on the bottom of the oven. As you slide the baguettes from the peel onto the stone, quickly pour in 100 ml of water. This needs to happen fast, letting as little heat escape as possible. If you have a steam oven, you're in luck – just pour the water into the reservoir.

The baguettes will puff up and turn golden. After 10 minutes of baking, open the oven briefly to let the steam out – you want that crispy crust, after all. Then continue baking until golden brown. Total baking time is about 25 minutes. Transfer the baguettes to a wire rack and lightly spritz them with water.