Add the above to your dough machine,mix all ingredients together and then autolyse for 20 minutes (which means allow dough to rest 20 minutes), then process for 1 - 2 minutes more.
Allow dough to bulk ferment for 4 - 6 hours or until doubled
Form loaves, cover with plastic bags and refrigerate overnight.
Next morning, remove plastic bags, warm up loaves and proof for 1 - 2 hours. When proofed, slash, spray, bake. To make the distinctive slash markings, push your thumb into the middle top of the loaf all the way to the bottom. Then make four slashes around the edge of the hole(for glazing the crust, see below).

Bake at 450f degrees for 15 minutes using roasting pan method, (or if not using roasting lid method, humidify oven with water spray several times during the first 8 minutes).
Turn oven down to 425f degrees and bake for about 15 more minutes,if using roasting pan method (otherwise bake for 25 more minutes),
turning bread half way.

To glaze the bread, follow the direction for making the glaze when you start baking the first loaf. During the last eight minutes of the bake, brush the glaze all over the crust three times spaced about two minutes apart. Finish the bake,cool, enjoy !

The glaze:

• 1/2 cup water
• 3/4 teaspoon corn starch
• 3/4 teaspoon sugar

To make the glaze, add sugar and cornstarch to the water and boil for one minute, take off burner and cool.