I have been trying to be able to emulate the french baguette and I have yet to find the right formula. King Arthur flour does not cut it in my opinion. Anyone who can recommend a good flour? I want a exrtmely light baguette with a crisp snap and big whole crumb stgructure. I have tried recipes from Artisan Baking Across America, King Arthurs recipe and the Bread Makers Apprentice but helas they don't come close. They look good and taste ok but I am still in the quest for it.

Any advise greatly appreciated.

Carl