Help! Salvageable baguette?

This one is from www.kingarthurflour.com

Starter or Poolish is:

2/3 cup of cool water...65 to 70 degrees or so

1-1/4 cups bread flour

1/8 teaspoon yeast in 1 teaspoon warm 95 degree or so water

mix all together then cover and let sit overnight and up to 24 hours until the mix looks like pancake batter.

Then place 2/3 cup cool water

2 1/2 cups bread flour

2 teaspoons yeast mixed with 1 tablespoon warm water,

the poolish

add all, mix for 30 seconds, then let sit one half hour.

Then Knead on lightly oiled board for five minutes, cover and let rise 2 hours. 

The site also has a great way to shape and cut the loaves prior to baking.

Good luck!

Journeyled

A pint of water is 1 pound. So 1.6 pounds of water = 1.6 pints = 1.6 * 2 cups = 3.2 cups -- a little less than 3 1/4 cups. Try kneeding in 3/4 cups water to match your recipe.

That said, your recipe is for 80% hydration, which seems much too high for baguettes: the dough would be very sticky and hard to handle. I doubt you could shape baguettes. I'd aim for about 68% hydration, which would be 1.36 pounds of water, which comes to 2.72 cups -- about 2 3/4 cups. That would suggest adding somewhere beetween 1/4 and 3/8 cups water to your recipe to get a smooth but not sticky dough.