Homemade baguette: how to make them crunchy and fragrant!

INGREDIENTS
For the starter:
180g (1 1/2 cups) of all-purpose flour
2g of dry yeast
170ml (3/4 cup) of water

For the dough:
300g (2 1/2 cups) of all-purpose flour
5g of dry yeast
12g (2 tsp) of salt
170ml (3/4 cup) of water

METHOD
1. In a bowl combine the flour, water, and yeast and mix until all combined. Cover with cling film and let it rest at room temperature for 12 to 24 hours to prepare the starter.
2. In a large bowl, combine the flour, dry yeast, salt, and water and stir until the dough begins to come together. Cover the bowl, and let the dough rise for 2 hours, folding it over after the first hour.
3. Divide the dough into three pieces and gently pre-form it into rough logs. Cover with a cloth and let it rest for 20 minutes.
4. After 20 minutes shape them into baguettes. Transfer them to the baking tray, cover them with a cloth and let them rest until they're puffy looking, 30 to 40 minutes.
5. With the help of a knife or razor blade slices the baguettes quickly and decisively, about 1/2" deep.
6. Spritz the loaves with water, transfer them to the oven and bake at 190°C/374°F for 20-25 minutes.
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