These are the "famous" french baguettes from the Kayser bakery rue Monge in Paris.
I upped the hydration level, but didn't really calculate. The recipe here is the original and I don't know how it would work with american flour, so if anyone wants to try, keep an eye on the dough.
I also would leave them to rise a bit longer next time, but we were in a rush to go on a picnic (the fated one where I broke my pinky!) I thought the crumb should be a bit more open. They are really good, though. Obviously not sour because the sourdough doesn't have the time to react, but it sure gives great oven spring.
500 g farine T65 (or maybe just white bread flour?)
100g liquide starter at it's peak
5g fresh yeast (or about 3/4 tsp fast acting package yeast I think)
10 g salt
270 ml water at 20°C
Mix the fresh yeast with water and leave 20 min to ferment.
Then make a regular dough using your method. Put the dough in a bowl and cover with a damp cloth. Let it rest 20 min.
Take the dough out and divide it into three pieces. Form three equal size balls and leave them on the counter to rise, covered with a damp cloth, 40 min.
Form three baguettes with pointed ends, place them in a baguette banneton or on a baking sheet covered with parchment paper.
Cover with a damp cloth and let rise 1 1/2 hrs.
Preheat oven to 220°C. Sprinkle flour on the baguettes and do the incisions. Do the water thing (coup de buée) and place your baguettes in the oven.
Leave them to back around 20-25 minutes.