I haven't tried his baguettes yet but they're on the to-do list. No fancy trays involved:
https://www.ilovecooking.ie/food-tv/baguettes-masterclass-with-patrick-ryan/
This recipe takes up to 3 days to make, which might seem a little bit crazy, but I promise you the results are worth it and in no time at all you will be producing baguettes that will rival those found in any French bakery.
As if French bakeries would spend 3 days baking baguettes.... well, maybe some would.
I'm trying to replicate the generic, good, baguette you get in France, not the random artisan bakings which are normally also good, but quite often as a curiosity and a contrast to standard fare. While this recipe might relate well to the "baguette d'antan/a la ancienne" (which is likely to be pain au levain, too) the current generic, good, baguette has as one of its key markers a high water content dough that in turn requires the baguette tray to bake. You'll note that typically a "baguette a la ancienne" will have the classic pointy at both ends indicating it hasn't needed a baguette tray. As a consequence, they also stay fresh (or at least, edible) for longer.