re: Making Artisanal Bread

Baguette crust requires steam. Commercial bakeries use steam injected ovens. So if using a pan on the floor of the oven full of lava rocks or a wet towel, or any of the dozens of other ways to generate steam are too much trouble for ya, you might want to try using the oblong lidded granite ware roasting pan, about $30. It will trap steam like a Dutch oven, but allow for 2-3 oblong loaves. Or, spring for a fancy Emile Henry lidded three baguette baking dish, $100.

More tangy sourdough is easy: use warmer water to mix the dough, keep the bulk ferment at a higher temp (not fridge, but a warm proof), and use some rye and whole wheat. Nice article on making a sour more or less acidic: LINK