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@dracula
It's by no means perfect but it definitely does the job (I actually ripped a little of the inner flesh out of the baguette to make it more vietnamese style)
Make a sponge. Combine 7g Yeast, 1tsp Sugar, 180ml of warmish water (about 40 degrees) and let the yeast activate. After it has, whisk in 125g of bread flour and wait until it's doubled (or more) in size, and has formed long gluten strands.
Add another 125 of flour to the mixture, and a tsp of salt and combine.
The dough will be really, really sticky - but work it in the bowl for a little while. You might need to add a sprinkle more flour every now and again.
Once it's formed a ball, knead on a lightly floured surface for approx 10 minutes until elastic and smooth.
Form a ball with dough (To be honest, my dough was still a little sticky so i coated my hands in a splash of olive oil to make it easier). Leave covered to rise for an hour.
Once dough has doubled, tip out on to work surface, divide into portions (about 115g each).
Knock back each portion by slapping on surface, then roll into baguettes.
Once you've done all the dough, cover again and leave to rest for 45 minutes somewhere warm.
Slash top of baguettes so they can expand.
Add tin of hot water to bottom of oven (heated to 230c), then throw in the baguettes. Use water spray bottle to generate more steam.
After 8 minutes, turn tray 180 degrees to ensure even bake, spray more water. (if you dont have a spray gun, you can just pour water onto the bottom of the oven)
Cool and eat.