Back to basics: the (almost) no fuss french baguette

To make a really great french baguette takes great painstaking care. Probably a less humid climate also helps 8-).  I don't think I want to do that.

I'd like to make a good enough baguette (better than the average I can purchase) with no undue fuss. The result is quite tasty, but the crust texture is still not to my satisfaction. On another occasion, I shall sacrifice my baguette to science and try baking longer and leaving the step 12 to be longer as well.

I haven't made one in a long time, so I'm doing it again.This variation is for 1 medium baguette. Scale appropriately.

1. Bread flour 200g (2/3 AP, 1/3 bread flour), salt 4-5g, yeast 2-3g, room temp water 140g (70% hydration). 
2. Make a well in the bowl and pour water and then the yeast. Gently mix the yeast into the water, then slowly incorporate the flour with a spatula. For larger amounts, use a mixer, but do not overmix.
3. Let the dough stand for 60 mins. Then cover and refridgerate (spritz water to keep it moist) overnight.
4. Take out dough and let it stand for 2-3 hours depending on weather.
5. Tip out dough. Gently stretch and fold for a bit. Then for a final stretch and fold and shape the dough.
6. Leave the dough to prove a 2nd time for about 60-90 mins (depending on weather). Keep the dough moist.
7. preheat oven to 250C. 
8. Just before putting in dough, slash the dough, throw a few ice cubes into the bottom tray and start steam injection for highest level.
9. Put in dough and bake for 10 mins with steam.
10. Put temp control to 190C, turn off steam injection and open the oven door for 30-40 secs.
11. Close the oven door and continue baking until well browned.
12. Open the oven door, turn off oven and leave the bread in the oven to continue to develop the crust.