Been baking mini-baguettes of late – all part of adapting to being a mere domestic baker again (even if it has been 18 months already).
Great for breakfast; crisp and chewy. And you all know how to revive an aging baguette? Heat the oven to max, run the baguette under the cold tap, bake for 5-6 minutes. That means you can bake a four day supply and still have hot, crisp bags for breakfast.
I just use my basic Campagne dough scaled to 100g.
250C top and bottom in the Pico, 10 minutes steam, 25 minutes total.
The PArtisan Baker 
Those look gorgeous and must try those. I now have a new way to use the campaign dough. Must try this next week.
Thanks again Marilyn. It’s a very simple dough