Here are some mini baguettes (180 grams each) I baked in my WFO at home last Monday. In my experiments, I prepared 5 different batches of baguette doughs using Giusto’s "Golden Haven" flour (unbleached and malted, protein 11.5%). While each batch had about the same hydration (70%), the first one was prepared as a straight dough (no preferments), and the rest had varying percentages of poolish, i.e., 20%, 30%, 40% and 50% of the formula flours at 100% hydration. The baguettes that I considered the best in terms of flavor, texture, and structure were from the first batch (see the first three pictures below), which were prepared as a straight dough, using fresh baker's yeast, without any preferments and using a total of fermentation time of about 12 hours at room temperature (75-81 F). Below are some pictures of the 1st, 2nd, and 5th batch.