My baguettes have a beautiful crust and the inside has great bubbles but is slightly spongy. How do I get that soft texture?
What's the internal temperature when you remove them from the oven?
They appear done.
Sorry, Nickk, looks can be deceiving. I'd recommend you get an instant read thermometer and make sure your baguettes are between 200 and 205 degrees in the center of the loaf before moving them to the cooling rack.
Some bakers I know work within a range of 195 - 210 but I think if you stay in the mid-range noted above you'll have a better idea of what (if anything) might be causing your problem.
yes I baked them for 35mins