Knead the mix, flour, yeast and 60% of the water for 5 minutes at a low speed. Knead for another 5 minutes on the second speed setting, adding the salt and the reaming water little by little. Let the dough rest in an oiled bowl for around 30 minutes, then gently form batons and leave to rest again for another 20 minutes. Form the baguettes by hand and leave to rise, separating each baguette using a tea towel. Leave them to rise for at least 60 minutes then, using a board, turn the baguettes over, place them on baking sheets, dust with flour and score the tops (5 scores per 350 g baguette – 58/60 cm). Place in the oven with high steam at around 230°C for 30 minutes, opening the valves to let the steam escape for the last few minutes.