I made some baguettes and I thought they were an awful lot of effort for little reward.
No more effort than normal breadmaking, but each to their own.
Anyhow, here's the summary of the first baking.
Making was much as any loaf, with the exception of no oil, no added sugar of any kind, 76% water dough, double yeast
Kneaded a little more, given the low gluten.
Top & bottom heat, with water in the solid oven tray (neff have solid shelf as well as wire grill- perfect for this)
Baguette holder fashioned by folding two silicone sheets into the wire grills, forming a V.
Good:
Overall taste and texture was good, still more like a supermarket baguette than an artisan baker, but I'll take that.
Texture was a little close, rather than open and airy. Repeated proving may improve (ha!) this
Strong indications that par-baking will work well
Not so good:
The baguette holder left the bottoms not-crusty. I'll either buy a baguette tray or make one from perforated mild steel.
Shape needs a little work, but actually should be straightforward to improve.