I have made baguettes in the past with satisfactory results, but nothing like I can buy from my French bakery.
I was watching Cooks Country a few weeks ago and they have inspired me to try again. Allow yourself at least 24 hours after kneading the bread so it to rest in the fridge before proceeding.
I had an issue transferring the baguettes from my “too small” pizza peel so unfortunately they lost some of their shape in the process of getting them on to the baking stone.
I purchased the Couche and Diastatic Malt Powder from King Arthur.
Here is the recipe.