So I found this Baguette Recipe that I really liked (link). It's

• very easy to do,
• is not labour intensive,
• tastes pretty good, and
• it consists of very few ingredients.

The only thing I was struggling with was the "fluffyness" of the baguette. The original recipe used more water, but I couldn't reproduce it, even after experimenting a bunch:

• Amount of yeast? Didn't seem to change much.
• Amount of salt? Changed the taste, but not the consistency.
• Less water? Baguette becomes flat and looks weird.
• More water? Baguette is partially less flat, but the dough quickly becomes runny, which also results in a flat one.

Last week I purchased two other flours - same type and everything, just a different brand. A quick glance at the food composition data was a bit underwhelming, as they didn't seem to differ much at all. Yesterday, I tried one of them out. Mixing with my usual ingredient proportions made the dough way too dry. I added some water, which was cleary too much, and I course corrected by gradually adding more flour until I was satisfied with the texture. Today I baked the dough, and look at that:

The baguette is fluffy, no longer flat as fuck, and it still tastes good. I might want to focus on getting the baguette to have a more aesthetic shape, but for now I'll call this a complete success.