I’ve baked a ton of boules in the past few years. I know how to get a nice, round loaf of bread with good oven spring and a shattering crust.
Baguettes, terrify me. There’s all those new details about shaping, proofing, scoring and baking to pay attention to, it feels daunting, especially with with an idea in mind what the end result should look like. My last baguette was years ago and ended with a work surface full of flour and a middling result. I decided to return to the playing field. Slightly better, still ways to go. It made for a good sandwich.