They turned out well this time and the crumb texture in my opinion was the best I could achieve given I have no access to professional ovens.
The oven spring was moderate. I did everything I could, I sprayed the baguette prior to baking, I had a pizza stone that I heated in the oven for an hour and I poured a jug of boiling water into a preheated baking tin. All to create the all so important steam for a good oven spring and a good crust. Unfortunately my student flat oven could only reach a certain maximum temperature unlike professional ovens and it loses heat in an instant whenever the door is opened. (plus all those steam creating measures took time to perform..)
What about the crumb.