Crispy baguette

This baguette is based on a recipe for banh mi rolls. It is not a classic French baguette, it has a very thin, crispy crust, and a fluffy interior. The thin crust depends on baking with as much steam as possible. There are multiple ways to achieve this, so experiment to see what works. The kneading process is also a little unconventional - you need a stand mixer for this, it cannot be kneaded by hand. 

3 1/2 cups flour

2 tsp instant yeast 

1 tsp salt

1 1/2 tsp sugar

1 1/2 cups lukewarm water 

Mix dry ingredients together in mixer bowl. Add water and turn on mixer to low to combine. You may need to add a little more flour or a little more water to get a dough that clears the sides of the bowl and barely sticks to the bottom when running. Once you're happy with the general texture, start a timer and turn the mixer up to maximum speed. Mix for at least 6 minutes. The dough should be making slapping sounds against the side of the bowl and be very smooth and soft. The mixer may hop around quite a bit and you might need to hold it down. Do not leave it unattended. 

Put about a tablespoon of oil at the bottom of a mixing bowl. Form the dough into a ball and roll it around in the oil and leave it seam side down. Cover and let rise until double. 

Divide dough into three parts and form into long baguettes. Place into baguette pan. Put a large metal baking pan on the bottom rack of your oven. Pour in a centimetre or two of boiling water. Put the baguettes in and shut the oven door. The goal is to create steam in the oven for the baguettes to rise in so the dough doesn't dry out. 

Take the baguettes out after about 30 minutes. Leave the water pan in. Start heating the oven to 475 deg F. By the time the oven gets to temperature, the baguettes should be fully risen and puffy. Brush or spray loaves with water and slash a few times with a sharp knife or scissors before putting in the oven. 

After two minutes, open oven (watch out for steam billowing out) and spray or splash more water on the loaves. Repeat a couple more times at two minute intervals. Bake for a total of 15 minutes. You may need to turn the loaves over in the last couple of minutes to brown the undersides.