Here's how I made the above baguettes. I'm still tweaking things so this isn't the final recipe. Also I'm interested in re-trying these with sourdough starter now that I am getting better at making baguettes.
I usually make 3 baguettes with a starting weight of around 145-150gm each. Post bake they are about 120gm, and around 118 after they cool down.
F 100% 50/50 BF/HG. If using 100% HG flour adjust hydration up to 72-73%
salt 1% (adjust to taste up to 2%)
brown sugar 1%
-Dissolve IDY in water, and mix equal amounts of flour to make a poolish. Cover and rest at RT until doubled to triple. Use before it collapses though.
-add remaining ingredients except the oil, and mix until the dough is well developed, about 4-5min in a KA mixer on speed 2, or Bosch for about 6min on speed 1.
-add oil at the very end of the mixing period.
-coat hands in oil, ball the dough up, cover and rest until dough has doubled or a bit more.
-remove and reball, this will degass the dough a bit. Rest the dough for just a few minutes and divided into 150gm portions.
-reball each piece, degassing the big bubbles.
-cover and allow to rest about 10min for the balls to relax.
-flatten each ball with palm, and stretch open as if opening a pizza dough but not that thin. You want a disk that is about 1/2" thick or so.
-roll it tightly into a cylindrical shape or shape using traditional baguette shaping techniques.
-roll each log out to desired length and place into a baguette pan seam side down. You may also proof using a baker's couche/linen.
-coat hands with oil and gently pat the tops of the loaves. This will help them stay moist and prevent drying and sticking.
-cover with another pan, lid, or plastic sheet. Proof until loaves double.
-Score and load into a hot oven. Lots of different methods for steaming and baking bread and they all seem to work well.
-bake about 20-25m until desired browness.
*yeasted bread in general should finish their expansion during the bake. When tapped, the baked loaves should have a hollow sound. Bread should feel relatively light in hand compared to the relative volume of the loaf.
I have also noted that properly made bread will sing as they cool. It's not an absolute necessity for good bread but I always get it with the great loaves.
Practice, practice, practice. This bread is possible to do in a home setting. Not easy, but possible.