Combine water and sugar; stir to dissolve. Add yeast and let bloom 5 minutes.

Add bread flour, then salt. stir to combine into shaggy dough and no obvious dry flour remains. Cover the bowl and let rest in the refrigerator for 24 - 48 hours. 48 hours is recommended for the best texture and flavor.

Rest the dough at room temperature for 30 minutes to make the cold dough easier to work. Then transfer the dough to a lightly floured surface and press out excess gas bubbles before forming in to a log. Divide into 9 portions.

Press gas bubbles out of each piece and shape into a ball. Starting with the dough ball you made first, roll it flat with a rolling pin. The dough may be a little sticky; use a little flour to help you.

Starting with one short side, roll dough up while tapering the sides to create a baguette shape. Pinch along the seam to seal. Then roll it to smooth the seam and lengthen the baguette.

Place shaped baguettes on non-stick baguette pan with the seam side down. Cover to prevent drying out. Repeat with remaining dough balls.

With the oven OFF, place a metal baking pan on the bottom rack. Fill it with 2 cups of hot water from the kettle. Place the covered baguette pan on the middle rack and close the door. Let the raw banh mi rise for 45 minutes or until doubled in size.

Afterwards, remove the baguette pan, baking pan and empty the water. Preheat to 475°F.

When 475°F reached, restart that kettle. When it reaches a boil, turn it off but don't pour your 100ml yet. Carefully uncover risen baguettes. Mist baguettes and blade with water. Cut slashes across baguettes about 1 cm deep.

Immediately, place baguettes on the middle rack. Carefully, place the metal quarter baking pan back on the bottom rack and pour in 100ml hot water, just off the boil. Spray a few more times with water and close the door. Bake for 18 to 20 minutes or until the baguettes become golden brown.

Let the loaves cool to room temperature before slicing for sandwiches.