Here are some of my recent attempts (one today and one last week). All of them used a 60% hydration dough with varying percentages of 00 and AP Flours and 100% hydration starter.

Slashing and shaping are still hit and miss and I'm still dealing with a lot of blistering on the crust.  Having tried various temperatures and steaming techniques (I've yet to try covering with a cake tin) -I'm starting to think that the uniform 'matte' crust may require an oven more suited for the job.

Anyway, here are the pictures for what they're worth:

23/6/2008 '00' Baguette

30/6/2008 Baguette

30/6/2008 Baguette

30/6/2008 Baguette Crumb 

--FP