I feel like I had a breakthrough with this evening's baking. I've been reading Reinhart and Hammelman's books and studying all the things that have gone wrong over the past month and it kind of came together.
This was pretty standard baguette dough. I made the Poolish with five ounces of flour and water and a pinch of yeast and let go for nine hours. When I got home from work I added 15 ounces of flour and 8 1/2 ounces of water and a teaspoon of yeast and the salt. After rising and folding and rising; I formed them into eight, 4 1/4 ounce rolls
My cutting needs work, the ones I did with scissors came out bette.
I can't wait to cut one open, I feel a bedtime snack coming on.