I think the biggest lesson learned with this bread is to be patient and actually use a timer to make sure I give the shaped loaves a final proof of a full 90 minutes — that and planning far enough ahead so that I can give the bread the time it needs and still be ready for dinner.
The dough was not fermented overnight (bad on me). It was Central Milling Tipo 00 flour (pizza flour makes a nice, light baguette) and 66% hydration. Baked on a Forno Bravo pizza stone at 440F with a baking pan of hot water for steam for about 15 minutes.
The family really liked it, which means my bread capital stock goes up one tick.