My baguettes are very dense

Hi everyone, I have been on your we site to get more info about making baguettes at home. 

I tried many different recipes but my baguettes still are pretty dense inside. I put my oven to the highest and include a pan at the bottom to create the steam at beginning of cooking. I am also using a bake stone. 

I use French flour because I heard it was better for you and better for making baguettes. I am using T 55. Anyone has any advice for me.

Do you also recommend a poolish? Can someone share a full proof recipe 

thank you for any help.