Bread baking

Baking bread: I am neither a cook, nor a food enthusiast. I do enjoy bread though. And, having lived in France for 7 years I became quite used to my baguette-a-day habit. Now back in the US I struggle to find an authentic french baguette. I can find 'a' baguette but it likely does not have the same (right) crusty exterior, airy light interior, perfect length (for carrying) and...the big clincher...cost the right amount ~$1-2 bucks. Bread is not a luxury; it is not fancy. It is simply elegant, yummy and a great form of basic sustenance. So, I have embarked on a bread-making effort that proves entertaining and frustrating at the same time. I've made several great baseball bats - hard as wood. I have made a few molten yeast-blobs - more like Irish Soda bread but without the unique flavor. I've made OK tasting loaves but nowhere near the crusty baguette splendor for which I am longing. I keep trying, convinced that the chemistry will strike and I will find the right recipe and the right touch.