How to make baguette

Who would have thought that making your own traditional French baguettes could be so easy" Well, I've got exciting news. This Thermomix recipe is so simple, easy to follow and makes some extremely delicious French baguettes. I tried to stick to the traditional recipe as much as I could so that you guys have an authentic experience at home. The key to a really good baguette is to make a poolish overnight. Basically you leave flour, water and yeast to ferment overnight and it will help create a lovely rise and flavour for your final dough.
There's a couple of tools I cannot do without when making baguettes and I have actually experimented with something special. Traditionally, baguettes are left to prove before baking in a couche which is a bit like a gigantic cloth. Most of us at home don't have one so I used my brand new silicone baking mats and it worked such a treat. You can easily use them to roll out the dough, shape and then prove before baking. I also used my Thermi Servebowl as a mini proving cupboard so that I could make sure the dough is perfectly proved. You don't need a lot to make good baguette but it really makes a difference.
Poolish

160 g plain flour (or French Type 55 flour)
160 g water
1/4 tsp dry active yeast

Final Dough

160 g water
3/4 tsp dry active yeast
320 g plain flour (or French Type 55 flour)
1 heaped tsp fine sea salt
10 g polenta (or semolina for dusting)

The night before, p...