I made more baguettes! Wife and I ate one right out of the oven. The other two were used for charcuterie.
This post is for casual conversation if you don’t feel like making a post of your own.
Try a different flour, or letting it go longer between feedings. Make sure it’s comfortably warm (21° seems happy)
I don’t frown on throwing in a wee bit (<2% bakers %) of yeast either.
You might be overthinking it.