Quarantine Cooking - Baguettes

We made baguettes! We followed King Arthurs Classic Baguettes recipe:
Starter (poolish)
1/2 cup (113g) water, cool
1/16 teaspoon (a pinch) active dry yeast or instant yeast*
1 cup (120g) King Arthur Unbleached All-Purpose Flour*
*Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast, if desired.
Dough
1 cup plus 2 tablespoons (255g) water, lukewarm
all of the starter
1 1/2 teaspoons active dry yeast or instant yeast
3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour*
2 teaspoons (12g) table salt