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.