1	Stir the yeast into the water with a fork until it dissolves. Allow to rest for 1 minute.
2	Place the salt, flour and yeast liquid in the main bowl fitted with the dough blade.
3	Process for 1 minute or until the dough forms a ball.
4	Take the dough out of the bowl with floured hands, roll it into a ball and place it in a large mixing bowl. Cover with cling film or a damp cloth. Allow to rise for approx. 1 hour.
5	Flour your hands and knock back* the dough by giving it a few gentle punches. Transfer the dough to a floured worktop.
6	Cut the dough into two equal parts. Roll each one into a thin baguette shape.
7	Lay the baguettes on a baking tray lined with baking parchment and cover with a damp cloth. Prove* for 40 minutes.
8	20 minutes before the end of the proving time, fill the dripping pan in the oven with water and preheat your oven to 220 °C (gas mark 7).
9	Dust the baguettes with flour and cut slashes in the top with the wet blade of a sharp knife.
10	Bake for 15-20 minutes, keeping a close eye on them.
11	To check that the baguettes are done, turn them over and give them a sharp knock. They should sound hollow. Cool on a wire tray.

Chef’s tip

never allow yeast to come into direct contact with salt.
You can double the amounts with the CS4200, CS5200 and Patissier models.

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