Sunday baguettes

Sunday baguettes

Seeing the breads and the beautiful crumb u/anstar24 have shared with us I decided to knead longer my dough. Previously I was just waiting for good gluten development but never kneaded as long as him.
For those baguettes I used my usual recipe and process but I kneaded in my spiral mixer at speed 4 ( 150 rpm) for a total of 20 minutes.
I should have proof them longer but already happy with the result :

80% ap flour
20% wholewheat
20% stiff starter
72% water
2% salt

Autolyse 1 hour ( flour and 90% of the water)
Mix starter and half of the additional water and knead for 15 minutes
Add remaining water and salt and knead 5 minutes more
Bulk ferment 3 hours at 78f , 1 coil fold at 30 minutes
Fridge 18 hours,
Take the dough out of the fridge , let sit on the counter for 2 hours.
Divide , preshape ,
1 hour rest
Shape , final proof 1 h .

Baked at 245c with steam for 20 minutes, 10 minutes more without steam.