I have looked at a lot of recipes for Baguettes and there is no concensus as to whether All Purpose or Bread Flour is the most appropriate. The breakdown is as follows:

Jeffrey Hamelman: BF

Peter Reinhart (Crust & Crumb): AP

Peter Reinhart (BBA): 50% AP & 50 % BF and also either AP or BF

Daniel Leader: AP

Dan DiMuzio: BF

Michel Suas: BF

Joe Ortiz: AP

Richard Bertinet: BF

Personally, being a Libra, I compromise and mix 2 parts AP to 1 part BF and have had good results. I am curious to see how most people feel.

Don