Now that my mission to create the best Brioche hamburger bun ever has been completed I need a new project to work on. I've decided that my new obsession is going to be perfecting my baguette skills. I have a long way to go. I'm not good at shaping, I'm not good a scoring/docking. However I do have the mixing and baking techniques figured out thanks to Chef Jacob's video.
Yesterday I posted this on the Basic Baguette Video thread...
I baked the Basic Baguette recipe yesterday. I scaled it down to 600 grams of flour because I have a 3 loaf baguette pan. I used bread flour instead of AP. All came out pretty good. I didn't get great ears this time but I will work on that. The bread tasted great. I baked them in a convection oven using the hotel pan with ice cubes covered with tin foil. That worked like a champ. I didn't do a great job of shaping... 
I baked them at 475 degrees for the first 10 minutes and then removed the tin foil and I turned the temp down to 425.
They have a very nice color... 
The crumb was nice too... 
The Pyrex bowl in this picture is over a sourdough version of this same recipe. Pictures of that batch will come later today. I fermented it over night in the fridge.