thick

Newbie poolish question

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Hello everyone I'm a newbie like literally my first time attempting baking bread and I'm trying to make baguettes.

I see most recipes call for a poolish of equal amounts water to flour and a bit of yeast. When I combine the ingredients it often turns into a loose dough rather then the thick batter that the pictures often suggest it should look like. It has been pretty humid where I'm from the last few days so could this change things? Should I just add more water to make it look like the picture and alter the water amount for the dough portion?

Everything is too crusty!

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General

Hello all!

Having just pulled yet another crusty loaf out of the oven, I'm wondering what I might be doing wrong. You see, it seems that whatever I bake, be it cake, bread, muffins... and whichever recipe I follow, I always get a crust that is a little thicker than I would care for. This is not only the exposed part of the bread (or muffin etc), but also the part that is inside any pan I might use.