Starting to see some progress with demi-baguettes

Based on Michael Suas' recipe for baguettes with poolish, from "advanced bread and pastries".

overall dough formula, 175g per demi-baguette:

99.5% bread flour (12%, hard winter wheat)

0.5% diastatic malt flour

68% water

2.2% salt

0.5% yeast

33% of the flour was prefermented in a poolish, with 0.1% yeast, for about 18 hours at room temp (my kitchen is pretty cold at the moment, 16-18c)

Bulk took around 3-4 hours, final proof was 1 hour, and I cooked on a large baking stone in a gas oven set to 220c. I cooked them covered for the first 15 minutes, and then uncovered for another 15 minutes to brown.