This is the second time I have made these.  I am learning a lot in the process.  These came out "decent."  I need to make the cuts deeper and somehow get more steam in the oven.  Tartine's Baguettes are roughly a 65%** the hydration dough that uses both a levain and a poolish.

**Note: I figure in the hydration of the levain and poolish when determining my true hydration.