Ingredients

• 2x 7g easy action dried yeast
• 1 tsp sugar
• 1kg plain flour plus a little extra for dusting
• 2 tsp salt
• 450-500ml water
• Olive oil, for greasing

Tools

• kMix Stand Mixer
• Dough Hook

Method

1. Preheat the oven to 240°C degrees.
2. Attach the dough hook and add the yeast, sugar and a little warm water. Leave for 3-4 minutes until foaming, then add half the flour, 250ml of the water and salt.
3. Knead for 5 minutes on a medium speed, then remove the bowl and cover with a damp cloth. Leave to rest in a warm place for 5 hours.
4. Add the rest of the flour and water to the bowl and knead on a medium speed for ten minutes, until you have a very elastic dough.
5. Oil the side of the bowl and cover the dough with a damp cloth. Leave overnight or for at least 2 hours.
6. Knead the dough for a minute, remove from the bowl onto a floured surface and cut into three. Roll each into a baguette shape and with a sharp blade score each one four times diagonally and lightly dust with flour.
7. Place on a baking sheet and leave for 15 minutes.
8. Boil the kettle and pour some of the water into a shallow baking tray, place in the bottom of the oven (this creates steam to help make a crust).
9. Bake the baguettes for about 20 minutes, until crisp and golden. Leave to cool on a wire rack and eat the same day.

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