Made these recently, using another variation on the classic recipe of baguette, and - apart from their somewhat wonky shape - they are pretty nice, with a nice brittle crust and soft, melting crumb, perfect to enjoy with a decent drop of red... which I should add is safely back on the wine rack for the time being!
Only thing I didn't like about them was the aeration was a bit too much, although I suspect this might be resolved by being less 'dainty' with them during the final shaping process: no doubt next time I'll learn something else about how to make really good baguettes, which will override this latest lesson!
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Actually, these are less 'baguette' and more 'Pain a l'Ancienne' (as I've now figured out!) although shaped to look somewhat like baguettes. Tried a pure sourdough pain a l'ancienne subsequently and its excellent, real flavour and a crumb texture that seems to have improved as time progresses! Sourdough rules!
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