I have a recipe book which has wonderful yeast recipes and I saw french bread in the index and eagerly went to check the recipe.
Sadly, all it said was that to make it, the French have special ovens which force steam in, under pressure. It is not possible to replicate this method.
When one of the TV chefs was making that profiterole pastry, he said he always put into the bottom of the oven a cup of water in a separate container, to crisp it up whilst baking.
It does seem odd that water/steam would make something crispy and I have never personally tested it.
But, the information could explain why we can not find a recipe for that lovely crispy long roll which has to be eaten very fresh indeed.