You said you used a Silpat, I like them but the more I bake the less I use them. Mostly for Bavarian Brezel (lye is hell on reactive surfaces) occasionally for croissant. If you don’t have a stone (I don’t here either) you could try ‘unglazed quarry tile’ which is basically adobe, brick ‘splits’, or go to a metal shop and say I want ‘an X by Y piece of steel’ that fits your oven. They all bake differently, but transfer heat more quickly than Silpats which are actually a thermal insulator.

Whatever makes you happy is what’s important, if I think it looks a little underbaked but you like it, who cares what I say?

I make these loaves and pizza from odd grain combos that I have purposely over fermented and am amazed when other people like them. Full of flavor, but fruity and with an alcohol tang, they aren’t like anything you could buy. I like them. That’s enough, and what I make for myself.

Slight tangent, and it does not work for everything (Bahn Mi sucks this way, for example), but for my taste, proof times should be doubled. For flavor you have five main things, 1 type of ferment, sourdough, biga, poolish, cake, idy, ady, etc. 2 ferment time, 3 ferment temperature (probably should be number 2), 4 surface caramelization, 5 Maillard reactions. The best taste (personally) comes from long ferments with whatever fermentation type, though sourdough is my personal fave, and Maillard. Still, that means nothing, it’s what I like.

Your baguette has the uneven hole structure of a nice baguette a l’ ancienne

They look great, happy baking