Quest on Baguette Making
I've on a quest to make baguette, fluffly, thin crust, light, open crumbs. My baguettes so far has been on a thicker crust, not so open crumbs and a little too chewy. I'm not sure when I will be able to to achieve what I want to achieve, but I'm starting to keep track of this records in my blog . https://sites.google.com/a/jlohcook.com/jennycook/latest-postings/baguette-experiment2 
So far, I've done 3 experiments, they are still not ideal at all. I'm looking to improve my techniques before I go for taste. Currently, I'll stick to a recipe from Peter Reinhart on french loaf. I'm going to continue trying until the day that I can consistently achieve what I'm looking for.
Perhaps I'm so used to having Asian baguettes, especially the Japanese bakeries here. Actually I have no idea how a french baguette looks or taste like, only from the local french bakery here, not sure if it is authentic. Anyway, we like the taste of baguettes that are really light, crusty, flaky crust, open crumbs and doesn't quite fill your stomach even when you eat up a full loaf.
I'd be happy to hear from anyone who has suggestions for me on my techniques. Here are also some pictures to show you what I've done so far.