Hello Experts,

I'm a novice baguette maker and I am easily overwhelmed by all of the information on this forum about making baguettes.  So I picked one recipe and gave it a go.  I tried using the "Basic Baguette Formula" ( link below), and got mixed results. 

http://www.thefreshloaf.com/node/9104/baguette-baguette-and-more-baguette [1]

The flavor and texture of the crumb was good enough, but the crust was not flakey or crunchy.  Suggestions?