On a floured work counter, divide the dough into three equal pieces. Fold each piece over on itself, pulling gently to stretch into a longish log. Cover with a damp cloth and rest for 30 minutes at room temperature.

Working with one piece of dough at a time, use the palm of your hand to flatten it gently. With the long side facing you, fold in a third towards the middle and press along the edge with your fingertips. Swivel the dough 180 degrees. Fold in the other long edge so that it overlaps in the centre and press with the heel of your hand. Fold one half on top of the other and seal the edges together with the heel of your hand.

With lightly floured hands, roll the baguette out to 55 cm (21 inches) long, then pinch each end into a point. Repeat with the other 2 baguettes.

Carefully lift the baguettes onto a lightly floured baker’s cloth, seams underneath. Separate them by making folds in the cloth. Cover with a damp cloth and prove (proof) for 1 hour 40 minutes at room temperature, by which time the baguettes will have increased in volume.

Place a baking pan on the lowest rack of the oven and preheat the oven to 230°C (450°F). Gently place the baguettes, seam down, on a baking sheet lined with baking (parchment) paper. Dust with flour and make

4 evenly spaced oblique slashes along the length of each baguette. Once the oven is hot, pour 50 ml (31⁄2 tbsp/ 13⁄4 fl oz) water into the hot baking pan. Put the baguettes and pan of water into the oven and bake for 20 minutes.

Remove the loaves from the oven, then cool on a wire rack.