best bread worst bread, Majoran infused baguette

Piece de resistance - Baguette

Recently I wanted to try again to make a Baguette. The Baguette seems to be my piece de resistance, my personal waterloo of baking. I tried it a many times but I don't seem to be able to make it as nice as it should be, with big holes in the crumb, a certain height and the crackling surface with the soft inside that a real baguette has. I was replicating the recipe from thePloetzblog and infusing it with marjoram as it looked like the perfect recipe. And I can already say that this time I really succeeded and failed in the same time. I succeeded in making the most delicious bread that I had in a very, very long time. The infusion of the marjoram in the dough for many, many hours gave me the best tasting marjoram bread that I had in a long time. The crumb was soft and moist for many days to follow. 
But in the same time I failed in making a cross crust to the baguette as well as I failed in making one that has a certain height and consistency. I know in the aftermath what went wrong. I worked the dough too much before it went in the oven and therefore I was kneading the bigger air bubbles out. I made the baguettes too small and for this nearly impossible to work with. I did not have a form and a baker’s linen to let them rest in their typical form. Last but not least, I forgot to create a lot of steam when putting the baguette in the oven and let the steam off after ten minutes, but instead of that I kept a little steam all the time in the oven. All in all I terribly failed to make a baguette but I got something of the consistency of a "Seele" instead and the taste is the best ever. So I am not unhappy in what I made in the aftermath, but this blog post will go in the departments of baking blooprs. Next time I know and it will definitely get better. Anyway, here is the link tothe Baguette recipe. Next time when I succeed, I will post the whole recipe instead.I will actually make this very bread again as I love the Seele because I loved the taste more than ever, I will devote this bread to the five years blog anniversary of "hefe and mehr". But as this is in the same time a failed attempt, I will make bread for this round anniversary and hopefully post it before the event is over. Greeting and congratulations to five year of blogging about your baking experience, I hope five more years will follow.