@Luke, crumb looks perfect.
Started a Biga last night at 9 PM.
This morning at 4:00 AM I added the biga to 1000g of flour, 2 grams of yeast, 30g of salt and 680g of water.
Around 7:00 AM, after a number of stretch and folds and autolyze rests, the dough was left to rise.
Was ready to use at 10:00 AM. I shaped seven baguettes and held back enough dough for two pizzas.
