Baguettes Attempt 1

First attempt to bake baguettes since last year. I used King Arthur recipe, used warm water instead of cool water and also use mixer with dough hook to knead - about 4 minutes total. I needed to add about 3/4 cup of flour since dough was very wet. The weather was hot and humid and my house does not have AC.
Bread rose fine and was still very wet the whole time it was rising and I was working on it. I used a baking stone as well as a cast iron pot and 3/4 cup of water to create steam effect. I could have possibly made 4 loaves or divided dough more equitably. One loaf is much thicker than the rest. The other two also taper a bit two much as the end. Poolish was fine. No problems with the bread rising.

Next time - use cool water instead of warm water. Also might try a bit more flour on humid days.

Texture - Hard, crunchy crust and the interior has small, fairly uniform air pockets
Taste - slight sour taste, definitely different than the standard bread made with either 100% "regular" flour or 1/3 whole wheat flour and 2/3 "regular" flour.