No matter which technique I use, Julie Child's, strict no-knead, no-knead with Cuisinart kneading, I find that my breads are crusty when the crusts are pretty dark, as seems to be the case in all the pictures on this site. However, being a Francophile, especially a Parisophile (?), and having eaten baguettes there in over 30 trips (my reason to start baking breads) I have always found that the baguettes there have thin, very crispy crusts but are much lighter in color, a light golden brown. They never look dark, well done or almost burned. How do they do it?