I wanted to mention that I've had success cooking the frozen baguettes. When I'm making the bread fresh, after I finish all the rising and shaping and rising again, I pick which loaves will go into the oven and put them on a pan. I take the remaining loaves, put them on a pan, and place them in the freezer. After they're hard, I wrap them up and stick them in a freezer bag. When I want to bake the frozen loaf, I take it out the night before and put it in a couche on the counter to defrost overnight. In the morning, I heat up the oven normally to cook the baguette. The crust isn't quite as wonderful as being fully fresh, but it's very good and great considering how little work I had to do to get fresh bread in the morning! I'm curious if I could put the frozen baguette directly in the oven. I may try that at some point and report back.