Baguettes are difficult to reproduce at home as they require a very hot oven
and steam. However, by using less yeast and triple frementation you can
produce a bread with superior taste and far better texture than massproduced
baguettes.
Yes it is huge difference between fresh and instant yeast.
the best recipe for home made baguettes is

1 1/4 lb unbleached white bread flour
4oz fine French plain flour
2Tsp salt
1/2oz fresh yeast (for instant 1/6oz, but i recomend to use fresh)
18fl oz lukewarm water
this is enought to make 3 loaf

"Baking Mad" > wrote in message
oups.com...
> Has anyone used King Arthur's French-Style Flour for making baguettes?
> How was the crumb?
>
> I've been trying to make lite and tender baguettes for months now.
> I've tried all-purpose and bread flour. I just can't seem to get the
> kind of crumb that I would find in baguettes at a bakery. Might I be
> expecting too much from my conventional oven?
>
> I've tried using poolish, slow-rising the dough in the fridge, etc.
> Just can't get a lighter texture.
>
> Have you noticed any difference between using fresh yeast and instant?
>