I forgot to write up my baguette experiment - turned out pretty well for a first try.
Changes I’d make next time - longer / fridge rise, bake with steam for longer for crust development.
Great chew and texture, just a bit denser than I wanted.
Last night I also made some indian dinner rolls on a whim - called Pav or Pao (from the Portuguese), yeasty and soft.
These would be store-bought, not made at home - either you get them from the bakery (baked twice a day, early morning before breakfast, and late afternoon for dinner) or a “bread man” - “paowalla” - would deliver them directly home, along with Pullman-style loaves that he would hand-slice at the door.
I wanted them in combination with a curry we had for dinner, and even for a speed-risen bread (1.5h start to finish) they were quite good. I’ll be trying them again - with more advance planning and patience 
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