I can't claim to be an expert bread baker, but I've learned how to make a pretty good baguette. In my learning process I came across a post from a King Arthur blogger who uses instant yeast for all her breads. Works every time, and no proofing required. If it's good enough for her, it's good enough for me. Who knows more about baking bread than the folks at King Arthur? If it was me, I would have given up on the liquid yeast after the first failure. It takes way too much time to make baguettes to have it fail for using the wrong yeast.
I prefer the harder crust of a baguette. I've tried a few recipes, and settled on the King Arthur baguette pan baguette recipe. I use the Chicago Metallic baguette pans (only $12 or so from Amazon), and make half size baguettes. Given the amount of time required, I make two batches so I get a dozen small baguettes. I keep them in the freezer for sandwiches and dinner baguettes. By the way, I've learned that I can't eyeball the amount of dough, and use the scale to make identically sized baguettes.