If you want to start experimenting with bread, check this out:
NY Times bread recipe--what FUN
You can get surprisingly good results by following the instructions. The only thing is that you need to use an oven proof vessel of some sort. The oven proof pot solves the problem of steaming the dough when it cooks in a relatively safe and effective way. It isn't exactly like baguettes but you get a nice crust, and with a wet dough and careful folding that doesn't deflate too much, you can get an open crumb.