Turbo Baguette - Test 1

https://www.youtube.com/watch?v=QBX9S5klgN8
https://www.kingarthurflour.com/recipes/classic-baguettes-recipe

This is a recipe for same-day no-knead bread in baguette form. It's about 2 hours and 10 minutes total of proofing time, plus 20 minutes of baking plus any time taken to mix things together.

1 - This worked very well, with one exception - the bread is pale, not nicely browned. I wonder if brushing with milk or egg wash would remedy that?
2 - Made it again and it baked fine but did not develop the crunch or flavour. Did I do something different last time? Did I do the traditional water bath thing in the oven to maintain humidity?

13 oz warm water
1 1/2 tsp salt
1 1/4 tsp instant yeast
3 1/2 cups flour
TO TRY - milk or egg wash

1. NOTE: to get this going quickly, everything needs to be warm. Use warm water, and warm up a glass mixing bowl in the oven.
2. To the warm water, add the salt, and yeast. Stir just to combine.
3. Add the flour and stir to combine using the handle of the spoon.
4. Do not knead, just stir to hydrate the flour, scraping in the last bit of flour stuck to the bowl using a stiff spatula.
5. Cover the bowl to seal (with plastic or beeswax sealing cloth) and put in the oven with the light on. The heat from the oven light creates an environment of about 80F degrees, warmer than most homes and an ideal temperature to proof the dough properly.
6. Leave the dough to proof for 1 1/2 hour.
7. When the dough has doubled in size, use the handle of a wooden spoon to stir the dough to burst the gas bubbles in the dough. This is gentler than kneading (and quite quick).
8. With the dough stuck to the handle of the spoon, sprinkle over some flour to coat the ball of dough. Once it is no longer sticky, turn onto a board and dust some more, sprinkling the surface with flour as well.
9. Divide the dough into thirds.
10. Whenever it feels wet and sticky, add a little flour.
11. Quickly roll each piece into a demi-baguette shape. Sprinkle with more flour, and cover with a proofing cloth.
12. Let rest 10 minutes.
13. Dust more flour on the work surface and on the dough, roll to about 16" long, and place on a baguette baking tray (lined with parchment paper?).
14. Cover with proofing cloth and leave for 30 minutes.
15. Heat the oven to 450F. Bring about 1 1/2 cups water to a boil.
16. Place a cast iron pan on the bottom of the oven or on the lowest rack.
17. Put an oven rack in the middle of the oven, preferably with a pizza stone on it.
18. Scoop the bread onto the pizza stone and, very quickly, pour in the 1 1/2 cups of boiling water into the cast iron pan, quickly closing the door to retain as much of the billowing steam as possible.
19. Bake for 24-28 minutes.
20. For extra crispy crust, turn off the oven and leave the door open about 2" and let the bread cool down completely.