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?