I have been trying to make a good baguette and reading up on this site, I discovered the whole discussion about the Anis Bouabsa formula.  I have tried it twice so far.   The first time didn't work out at all.   The second one is the best baguette I've ever made - not saying much since I've only made a few baguettes in my thus far short baking career.  I think because the dough is so wet it kind of sags a bit and instead of a round or oval cross section, I get more of a triangular one, with a very flat spread-out base.   My inclination is to tighten it up a bit by adding more flour, but wonder why others aren't having this problem - or if it's just part of the result one expects with this wet dough.  I note that the hydration for this formula is 75% - exactly the same as for the Lahey no-knead recipe, which requires a pot to keep it in decent shape.  I am using AP flour - I see that some people are using/ recommending other flours - but the original posts say the flour isn't the point - it's the technique - so I don't know if the type of flour has something to do with the sag or not.