Hi , again!

This time, i wanted to attempt a whole wheat baguette. It didn't turn out as i hoped but i'll tweak the technique and ingredients next time to achieve better outcome.

To begin with i'd like to list the recommended steps i already followed for whole grains:

1- I have prepared a biga (75% hyd) and left it to ferment for 2 hrs, dflated it, and then refrigerated  for 4 days!)

2- I have used some milk powder (2 Tblsp)

3- I mixed in two tblsp of gluten into the final mixture.

4- the final dough was 70-75% hydration.

5- after 1st rise, i did not deflate, i just scrapped carefully the dough into some floured workspace, and began gently shaping (by folding ends and forming a roll by sealing seams) and then rolled into a baguette.

6- I heard 1 or 2 poppings of gas as i slashed the dough after final fermentation.

7- I steamed the oven with a pan under the the rack.

8- I did not spray the baguettes with water prior to inserting them into the oven.

9- the oven was preheated to 470F and then reduced to 425F for baking.

The outcome: Well, I couldn't wait for the bread to cool, so i cut it. It tasted well, and heavenly with butter!!!. The holes resulting from fermentation weren't uniform across the baguette length. But the crust was crunchy and crumb was light (for a whole grain).

Tell me, oh wise internet users, could i achieve better results? Pictures as below: