It is a very simple baguette recipe which doesn't need ageing dough for 10 hours at low temperature. It's crispy on the outside and it's not harsh inside, so it's really good to eat.
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recipe
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1 cup of boiled water (240ml, 240g)
1 cup of cold water (240ml, 240g)
2 tablespoons of sugar (30ml, 25g)
1.5 teaspoons of salt (7.5ml, 9g)
Instant Dry yeast (10ml, 7g)
Plain flour (or strong flour) 4 cups (960ml, 580g)
* Dissolve sugar and salt in water and then add dry yeast
* After adding flour, cover with a damp cloth for 15 minutes
* Take out the dough, fold it about 10 times, roll the dough to shape like a ball, return it in a mixing bowl, ferment it for 60 minutes.
* After cutting in 3 equal parts, roll up and ferment for 15 minutes
* After shaping each long , put them on a cloth sprinkled with flour and ferment for 30 minutes
* Preheat the oven with half a cup of water at 220 degrees (428F)
* scoring and put the baking tray in the oven and
spray water
* 220 degrees (428F) fan forced for 10 minutes and Lower to 200 degrees(392F) for 10 minutes without fan