Or is it a batard? Only the French can tell.

http://www.flickr.com/photos/fugalh/...7594251518983/

I'm pleased with the improved crust by placing a stoneware vault over my
baking tiles (a la cloche).

This was a small baguette at 68% hydration kneaded to stretchy but not
windowpane. 340g with 20% start inoculation. Mixed, rested, kneaded,
rested, refrigerated overnight, shaped and risen over 8 hours, baked in
a 20-min preheated 450 F oven with tiles and "cloche" to 95 C internal temp.

IMNSHO it tasted every bit as good as the sourdough baguette I bought
from La Brea bakery in LA a week ago. Certainly had the same character,
although my start was made from scratch in New Mexico a month or two ago
and has had nothing to do with California. My crust wasn't as jawsore
chewy as La Brea's, but still much crisper and chewier than I've had in
the past. I think I'll up the oven temp a bit next time.

More pictures can be found with only a little exploration at the above link.