I don’t do baguettes: home ovens are ill-adapted to anything
more than an unsatisfying facsimile thereof. They are also
devilishly difficult to do well. I suggest a good bread book
like Julia Child’s or a trip to
King Arthur Flours.
Quick bread is a classification that
implies the use of chemical leaveners
such as baking powder and/or soda
instead of a biological one (yeast).
One package of yeast equals 2¼ teaspoons
(not quite a tablespoon). You will not find
“package” to be a unit of measure in these