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what makes for a great baguette?

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Living in LA, I always thought baguettes were inherently tiresome on the jaw. Then I went to Paris and enjoyed not only softer versions but ones that had hints of flavor. So of course it's those qualities that I'm looking for now.
My question to you is, what are the qualities of a good baguette? I'm particularly interested in hearing from those who've lived in France.

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