This is my basic recipe. Shaping the baguette is very important and, once mastered, makes a big difference. I can try to explain that if you like.
500 grams Unbleached bread flour
15 grams Salt
1 Gram instant yeast
1/2 Cup Sour Starter -- fed and ripened
270 Grams water
cornmeal -- for baking sheet
Place flour, salt, yeast, starter and water in mixer bowl and mix until just combined
Allow to rest for 5 minutes
Knead until window pane stage
Remove the dough from the mixer bowl and place in a large ungreased bowl.
Cover with plastic wrap.
Allow dough to ferment for 1 hour at room temperature (70F-72F).
Place in refrigerator for 3-4 days
Flour a board.
Take dough out of bowl and cut into 3 pieces.
Cover with plastic
Allow to rest 15-20 minutes.
Form into 3 baguettes.
Gently place in floured couche seam-side UP.
Allow to proof for 1 1/2 to 2 hours, until the dough is soft and has visibly doubled in bulk.
Dust a peel with corn meal.
Transfer the bread to the peel, seam-side down
Sprinkle lightly with flour.
Slash tops several times diagonally (3 slashes almost parallel to loaf , 1/3 length of loaf, 1/4 inch apart).
Slide the loafs onto the oven floor or baking stone.
Spritz water into oven
Bake for 2 minutes.
Spritz again with water
Continue baking until the crust is golden brown. Bottom of loaves should sound hollow when tapped.
Remove from oven and place on a wire rack to cool. You should hear a crackling sound as the hot crust hit the cooler air.
The way I like it, the crumb should have a yellow cast. There should be small regular holes and the inside of each hole should be shiny and elastic when pulled apart. The crust have little blisters and be crackly with a deep flavor. When you bite into it, your eyes should roll back up into the sockets and you shouldn't be able to speak coherently, moaning will be heard.