I read somewhere that Julia Child's French bread recipe takes something like 14 hours to make. It aint easy to replicate at home what professional bakers can produce. The biggest difference is that their ovens are injected with steam which delivers the crustiness that we home bakers are forever trying to achieve.
King Arthur Flour has come up with this answer...
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Bell-shaped cloche perfectly cradles a 3-cup-of-flour loaf as it rises.
Put the pan in the oven, cover it with the lid, and steam generated by the baking bread emulates a steam-injected oven, making the crispy, crackly crust of your dreams (and a moist, chewy interior, too.)

I make baguettes a lot and have a three loaf perforated baguette pan that does a great job.
If you don't feel like writing the whole recipe out just give me the ingredient list, I already know what to do to assemble them. Tiny differences in amounts can make a huge difference in a loaf of bread.

Good coffee, good weed, and time on my hands...