Sourdough Baguette, Attempt No. 1

My first run of making a sourdough baguette with out a baguette pan. After kneading the dough, I lightly rolled out two rolls and placed them on a parchment lined 1/4 tray, topped with plastic wrap and left it to rise. Mel told me that this bread, because of its size, would be more like a filone. Either way, it came out soft enough to eat as a sandwich. I love having sandwiches on baguettes or rolls, however often times, a french roll is the only thing soft enough to eat comfortably. My goal: create a sourdough baguette for sandiches that doesn't leave your mouth feeling like it chewed through 3 feet of stale bread. Awesome.