Joan, sorry about that — just remember, yeast baking is as much art as science. Sometimes your loaves will shine, and sometimes... not so much. Keep trying, though — every time you bake it's a potential learning opportunity. Are you sure your oven was hot enough? Do you have an independent oven thermometer, since built-in oven thermometers are notoriously inaccurate? Did you add enough steam? When the baguettes were rising, were they well covered, so they didn't develop a thin skin (which would prevent rising)? If your yeast was good and accurate; and you measured your flour by weight, to make sure you weren't over-packing your cup and creating a dough with low hydration; and the oven temp. was right, I'm not sure what else could have happened. But please do call our Baker's Hotline for a consultation — they may be able to talk you through it. 855-371-2253. Hope you try the recipe again — PJH

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