1. Place water and yeast in the Thermomix mixing bowl then warm 2 min/37C/speed 2. Meanwhile, lightly grease a large bowl.
2. Add flour and salt then knead Dough/2min. Transfer to prepared bowl, cover with a cling plastic wrap and leave to rest in a warm area.(approx. 1 1/2 hours) I usually leave it beside my fireplace in the winter months.
3. On a lightly floured surface, use a knife to separate dough into half. Gently flatten and roll each piece loosely into a log shape and set aside. Dust rolls lightly with flour, cover with cling film and allow to rest for 20 minutes.
4. Again, gently flatten each log piece of dough into a rectangle, taking care to preserve the air bubbles trapped within. Roll dough again into a log shape. Pinch seam of roll with your fingers to seal. Place baguettes seam-side down on the baguette baking pan dusting with flour. Cover baguettes loosely with cling film and allow to rise for a further 45 minutes. If you don't have a baguette baking pan, place baguettes on baking paper, pulling up paper between baguettes to hold their shape, this will prevent them from sticking to each other as they rise. 5. Preheat oven to 480F.
6. Slash baguettes diagonally using a very sharp knife or blade. Place baguettes into the preheated oven. Very carefully pour approx. 100g of boiling water onto a baking tray and place it on the bottom rack of the oven. The steam of the water gives the baguettes its crisp golden crust. Bake for 20 minutes or until golden brown.
