Do you have any suggestions on how to replicate the airy & brittle-crusted baguettes served in New Orleans restaurants? While my present preference is for the chewy & tasty version you describe, every time visit New Orleans I enjoy their version, maybe because its light texture & bland taste works well with the rich food they serve. I've searched in vain for a recipe or description of how to duplicate that style of bread. For this style, try making the dough as a "straight" dough. This means you eliminate the poolish step and mix all of the ingredients together at once. You'll have a fast moving dough, without much flavor. Give it a try. Frank @ KAF.

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