Baking delicious baguettes is an art. When it comes to ingredients, there is no secret. Flour, water, yeast and salt. That’s about it. The magic is in treating the dough well. Between kneading and shaping, it needs time to rest.

My first attempt looks pretty good. In my haste, I skipped a few steps. As a result, the dough didn’t rise well enough and the consistency wasn’t as fluffy as I would have liked. Still, yum.

The next piece of paté fermenté is already waiting in the fridge. It can rest for up to a week to develop its full flavour.