Knead all of the ingredients together at low speed, except the yeast, for 4 minutes, then add the yeast and knead at high speed for a further 6 minutes, until the dough is even. Leave the dough to rest at room temperature, without covering, for 20-30 minutes. Divide into the desired weights, shape the batons and stretch. Place on baguette baking trays or loaders and leave in a proofing cabinet at 30°C with 75% RH for 75-90 minutes. Diagonally score the surface as desired and bake at 210°C for 25 minutes, with initial steam.