I don't think that's the only reason. Here in Germany, you can also buy that fluffy white bread—usually wrapped in plastic—that's probably made that way. But most bread in Germany is still produced the traditional way, especially since it's often not pure wheat bread but rather rye bread or mixed-grain bread. Still, a real French baguette is unbeatable. Maybe it's the quality of the flour. But I'm sure it's mainly the very long resting time before baking. In my experience, that's also what makes pizza dough especially soft and flavorful.