Baguettes are the fast food of baking. They are not serious breads – you don’t expect them to develop with age.
They’re about the only bread that can be served warm from the oven because that’s as good as they’re going to get.
Having said that, now there’s only two of us to bake for, I often bake four and when they are cold, put them in an open-topped freezer bag and hang them on a cup-hook in the kitchen (often only three by this time). Then for the following mornings I do the old trick of running one under the tap and putting it in the hottest oven for about six minutes which produces a practically perfect baguette. Just the right amount for breakfast for two.
Never bothered with a specific baguette dough, just use my basic Campagne formula scaled at 200g.
The PArtisan Baker 