A Baker makes bread but a boulanger is required to make a baguette !

I always find industrial baguettes under cooked, but you raise an important point : it all come back to personnal preferences and that's for me the special thing about the baguette, so few ingredients and so many variations in taste ...

IMO in supermarkets in the UK they're both under and over cooked - too consistent in colour and texture throughout.

In France, even in les supermarchés you get a nice crisp exterior and soft fluffy inside.