Long, slow fermentation using cultured yeast and a special Viennese style steam oven are essential for baguettes. They traditionally use soft French flour, but I'm not sure it makes the difference. The downside of baguettes is they don't last more than a day, but that's ok in France because there's a boulangerie on every corner. Baguettes are not homemade bread. Brioche is homemade and just as wonderful and far better than the garbage Brits/Americans make and call brioche for their burger buns.

The first thing I noticed travelling to France as a Brit is everything you eat is delicious. This has changed a bit now; they have McDonald's in France now. But 30 years ago it was mostly true. You could buy a sandwich from a railway station and it would be the best sandwich of your life. It took me a while to realise why. The British and American way to prepare food is to take any old crap but use just one or two strong flavours like bacon, cheese, pickle etc and let it carry the whole thing. The French way (and even more so Italian for that matter) is to take a handful of already delicious ingredients and combine them into something greater than their parts. French sandwiches taste good because the bread tastes good, the butter tastes good, the ham tastes good, and the cheese tastes good. That's the secret.