Looking for feedback on baguettes
I've been making baguettes the last few weeks, it is rather addicting.
Here is an image from the latest batch: https://i.imgur.com/Ep7YjWt.jpg
I used the poolish baguette recipe I found on this site: http://www.thefreshloaf.com/handbook/poolish-baguettes though for some reason i increased the hydration to 70%. I also added some diastatic malt powder.
Some things I'd like to improve on:
window pane test, I can't seem to pass the window pane test. I've tried kneading using a kitchenaid mixer, went as long as 15 minutes at speed 4 or so, no luck. I've gotten slightly better gluten development using the french kneading technique (slap and fold), but the dough would still break down before what I would consider an adequate window pane.
The slashes on the dough don't seem to "bloom" well enough, I don't get the traditional "baguette ears". I use a lame and do the final proof/ferment using a couche. The baguettes proof with the seam side down, which may or may not be relevant. I spray water into the oven every 5 minutes (about 10 squirts from a standard spray bottle0 for the first 10 minutes (so a total of three times, once when the baguettes go in, once at 5, and another at 10 minutes).
shaping is a work in progress, I still get some odd shapes, but I think it will get better with time.
Any help with the above is appreciated.