1. Add yeast (1/2 tsp), bakers flour (580g), water (320g) and salt (1 tsp) to the bowl. Program Closed Lid / 8 minutes / Kneading Function.
2. Transfer dough to a bowl and cover with cling film or a tea towel and allow to rise overnight.
3. The next morning, gently use your spatula to pry the dough away from the edge of the bowl.
4. Transfer dough to a very lightly floured bench and roll into a log shape.
5. With a spatula or dough cutter, cut the log into quarters. Optional: if you have a larger oven you can make 2 longer baguettes by cutting the log in half. Alternatively, you can put your longer baguettes diagonally on baking trays.
6. With minimal handling, roll each portion of dough into a sausage and place onto the lined baking tray.
7. Cover the baguettes with a clean dry tea towel and leave for 1-1.5 hours.
8. Preheat the oven to it’s highest heat (250-260C) and put a heatproof bowl of water into the oven.
9. Before transferring the bread to the oven, either slash the tops of the baguettes with a sharp blade or snip them with a pair of kitchen shears, and then press the tip down back into the bread so it doesn’t stick up.
10. Spray the bread with water and transfer to the oven.
11. Bake for 15 minutes, turning the tray around and respraying every 5 minutes.
12. Allow your baguettes to cool completely before cutting.

Transporting Tip:
Wrap in a tea towel or place on top of your picnic basket.