Grease the baking tray and line with parchment paper.
Fit the Dough tool to the machine.
Add the first two items of Ingredients 1 (yeast, sugar) into the Mixer bowl.
Add a little of the third item of Ingredients 1 (warm water) into the bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Leave for 3-4 minutes until foaming.
Add half of the fourth item of Ingredients 1 (flour) and 250 ml of warm water into the Mixer bowl.
Add the fifth item of Ingredients 1 (salt) into the Mixer bowl.
Mix on speed 2 for 5 minutes until the dough has formed.
Remove the bowl from the machine, cover with a damp cloth.
Let rest in a warm place for 5 hours.
Once rested, add the rest of the flour and warm water into the Mixer bowl.
Mix on speed 2 for 10 minutes until the dough is elastic.
Remove the dough from the Mixer bowl.
Lightly oil the bowl and return the dough to the bowl.
Cover with a damp cloth.
Let rest for at least 2 hours or overnight.
Transfer the dough onto a lightly floured work surface and bring together.
Cut the dough into three equal pieces.
Roll each piece into a log.
With a sharp knife, score each log four times diagonally and lightly dust with flour.
Transfer the logs onto the prepared baking tray and let rest for 15 minutes.
Preheat the oven to 240ºC.
Pour hot water into the shallow baking tray and place in the bottom of the oven.
This creates a steam to help make a crust.
Transfer the baking tray with dough logs into the oven.
Bake at 240ºC for 20 minutes until crisp and golden.
Transfer to a colling rack to cool completely.