When you say it's bubbly and cratered, do you mean the top of the dough looks funny? Or that it's bubbly and cratered inside? French bread often has bubbles on the inside - I think it has to do with the high temperatures which give it the crispy crust and fluffy insides. I've never attempted a true baguette, but my mom has. She has found that it also takes just the right humidity in the oven to get it right.