Fortunately, these first baguettes taste lots better than they look. Pretty homely, really. Instead of the lean elegance of a French loaf, these are peasantly stubby. No gleaming crust either. And the crumb? Could be lots more open.  I figure the dough could have used considerably more time for both the bulk and 2nd rise because my kitchen is cold. I also think I should have let the pre-shaped pieces rest a full 30 minutes before attempting the final shaping. I'll definitely try these again, and perhaps substitute a bit of the bread flour with AP.

Here are a few pictures. They tell the tale. Top left: ready for bulk fermentation. Top rt: After one hour and one fold.

Middle left: pre-shaped. Middle rt: the stubby loaves. Bottom left: a look at the crumb.  Bottom right: just thought I'd throw in a look at my farm, Bull Brook Keep. This view is looking to the East.