I've tried to make baguettes a few times, and the results have been consistently sad. The first couple of times I basically just got crackers. Then the recent couple of attempts were a tad better, but still not really baguettes!
The last time I thought everything would be better. I moved to a new flat with an oven that seems to trap steam much better. I have acquired a pizza steel, which I thought would be a big improvement over a baking tray. And while the result was edible and tasty, it was not baguettes.
I followed Maurizio's recipe as closely as I could, except scaled down to just two baguettes, since the experience has taught me I would likely be disappointed: https://www.theperfectloaf.com/sourdough-baguettes/
The result was generally flat, with closed crumb, and they puffed up like a balloon on the bottom of the breads. I've seen beautiful baguette produced by the bakers here, and thought maybe someone would have some advice to share, how I can move forward from these disappointing results I keep getting?