Sourdough baguettes - crumb

Sourdough (mini) baguettes

I made my own version of sourdough baguettes.

I made a liquid levain (125% hydration) from my white sourdough. I elaborated it into a poolish (100% hydration). The final dough had 70% white bread flour (but I increased the gluten to 14% with added gluten flour - I was worried, the 30 % rye might weaken my dough), 30% rye flour.

Because my preferment was around 24 hours old (but I'd given it two feedings at 12 hour intervals) by the time I mixed the final dough, I didn't know if the starch would've been depleted, so I added about 5g malt (to a total of 610g flour). I found some "light dry malt" at the brewing section of a local shop. The packet said "Malted Barley" as the ingredient. It didn't say it was roasted (it didn't say it was not roasted either), so I assumed it was diastatic malt.

I forgot to mention that I used the "french fold" method of mixing. Just a few seconds only! Then a few letter folds during bulk fermentation.

Any commentary from any bakers out there (on the way I went about making the baguettes)?