French baggett need help!

[medo]

Hello, I have a commercial size /setting oven , 120 cm x 120 cm . And 420C with stones and top/bottom heat source .
I been trying to make a proper french baguette bread for countless tries at 70% hydration and t65 flour .
My problem is always with the oven temperature I tried to bake it at 230 ,280 , 300C always sucky results , too dense.
My question is, what would be the best oven setting for french baguette.
Am not sure what I am doing wrong .

[wotavidone]

I swear by this bloke. One Christmas when we forgot to get bread rolls, I followed one of his recipes and got really good results.

[medo]

Seems really nice , but he didn't tell what temperature he bake it , also would my commercial high temperature oven be any better than domestic oven ?

[wotavidone]

Yes he does mate - 200C/390F at the 10:54 mark on the video.
Shouldn't make too much difference being a commercial oven as long as you set it to the right temperature.

[Yael]

Hey neighbor 

I was always taught that baguette is baked at 250°C, but I usually bake at 230°C. Are you sure the failure doesn't come from somewhere else? I'd say the problem is the fermentation rather than the baking (I had good and mediocre results at the same baking temperature).