These are REALLY hard to get absolutely right.  I reckon I'm pretty close.  The ones I have made so far have managed to balance a crispy crust with a light and airy interior.  You don't have to break your teeth to enjoy these.  They are about 36cm long, so not as big as a traditional French baguette.    Make sure you eat it all on the same day - unlike all the other sourdough loaves we sell, baguettes do not do well with storing.  As an option, we can supply (on order) parbaked baguettes that can be finished off in a domestic oven.  Just moisten the loaf under a tap, pre-heat your oven to 200C, then bake for 10-12 minutes.  The crust will be crunchy but not hard and the centre as soft as a pillow.