Howdy southwester! Not sure how your baking journey is going of late, but I just moved away from Colorado so I feel you on the no humidity thing. My hack was to prove my dough in my microwave, and set a couple of jars of hot steamy water in the corners to keep the environment moist. I turned out quite a few good loaves for my mom’s group, but as far as a second prove for baguettes goes I’m not sure they would fit in the microwave. Maybe have a pan of water sitting in the bottom of the oven, keep the door closed aside from refreshing the water in the pan for steam?

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