My bread is tasteless
You do not need the fancy equipment of a typical bakery.  It helps, but it is not necessary.

What will likely take your bread over the top is some sort of pre-ferment, which I see you've already found in your recipes, but I have a slightly different suggestion than those recipes provide.  The simplest way to do this is to make a small amount (perhaps 1/3) of your dough one night in advance.  Let it rise once, then retard further proofing in your refrigerator overnight.  Before making your full dough, remove it from the fridge and let it warm to room temperature for about an hour.  Cut into several pieces.  Add to your dough when you add the liquid.  The pre-ferment gives your dough something similar to what a bakery with a 9 hour full cycle for making a baguette would have.  Your dough should go through an additional proofing plus rising time after shaped.  When shaping your dough, be careful to degas it as little as possible.

For a good texture, bake your baguettes on a pizza stone with plenty of corn meal underneath.  Pre-heat a thick, ovensafe metal pan with your stone.  When you put the bread in, put a cup of boiling water in that pan to add steam.  This will help create a great crusty bread crust and oven spring in your dough.  I have found that the same baguettes with oven spring taste 100% better than those without - something about that key activity during the first minutes of baking really brings the tastes over the top.

More information on amazing bread can be found in The Bread Baker's Apprentice or, for whole grains, Peter Reinhart's Whole Grain Breads.