1. Place the mix, yeast and 1200g of cold water in a dough mixer (required dough temperature 22°C).
2. For a spiral mixer give 2 minutes slow then 4 minutes fast (approx.), to develop a standard type bread dough.
3. Add the remaining 200g of water and continue mixing for another 2 minutes on 2nd speed until all water is absorbed and the dough is soft and smooth.
4. Remove the soft dough from the mixer, place in an oiled container and cover to prevent skinning.
5. Allow to ferment at room temperature for 1 hour.
6. Tip dough out onto a floured table (it should have risen noticeably whilst resting).
7. Divide gently into required size (350g is ideal for a speciality loaf/baguette).
8. Ball up gently and rest for 5 minutes.
9. Mould into final shape gently and place on a baking tray heavily dusted with rice flour and normal white flour.
10. Allow to rest/prove at room temperature for a further 60 minutes making sure that the dough pieces are not allowed to skin (use a rack cover/draught free cupboard).
11. After this rest, time turn the dough pieces over and cut as required before putting in the oven.
12. Bake at 240°C (450°F) for 15 minutes with initial steam. Allow the steam to escape (open the door/damper) and bake for a further 10 minutes.