Reinhardt’s Poolish Baguette
[crossposted to my general baking blagsite, yeastvillage.com!]
The day you find yourself laboring over a fine grained sieve sifting the bran out of otherwise a-ok whole wheat flour: might as well admit it you’re addicted to yeast. 
Personal success: half batch + stretch and fold + autolyse with a hella wet dough and shaped! appropriately! neatly! It looks like bread when it came out of the oven! (this is perpetually delightful and surprising)
Personal failure: forgot to score and got ants in the pants and pulled it out before the crust could fully harden. The biggest advantage I’ve found to cooking in someone else’s oven — I tend to walk away and leave well enough alone (perhaps an important life lesson there).