I've reproduced it and I'm repeating the prep daily and enjoying every crumb of it. Weighing in at 409 grams and 16 inches, this baby is a masterpiece. Notice the stress fractures on the left side of the baguette. These occur on cooling as it leaves the oven. The exterior is crispy and the interior white, puffy and tender. I'll be continuing to reproduce it and will eventually do a long piece on it. Although, I may do separate techniques in a more modular form (kneeding, baguette formation, etc.) but I'm still thinking about it.