Sante Fe Bill,
Another superb job with the baguettes.
Maybe you've covered this before, but how much preferment did you use this time in relation to the amount of flour (i.e., the baker's percent for the preferment?) Your basic recipe calls for 1/2 cup. I measured 1/2 cup of one of my semi-liquid preferments today and it came to 4 oz., or about 23% of the weight of flour in your recipe. Your original recipe also called for commercial yeast, of course. For comparison purposes, I took another look at Nancy Silverton's recipe for baguette dough, and the amount of preferment (again, in semi-liquid form) comes to around 35%. Were you anywhere close to that figure?