Baking Bread by Approximation

Just baked a loaf today; tastes great and the crust turned out well, but I'm not satisfied by the crumb structure. It was approximately 2 cups of unbleached ap flour, 1 c cold tap water , 1/8 tsp dry yeast, 1 c poolish (1/2 c unbleached ap flour, pinch of dry yeast, enough water to make a very slack batter-like dough, fermented for about 24 hrs) mixed to form a rough dough; autolyse (i.e. let rough dough sit out) for approx 10 minutes; added two small pieces of spare dough from a previous loaf (probably around a total of 1-2 oz) and 1 tsp salt. Briefly kneeded dough for about 3-4 minutes.

1st Fermentation: about 7 hours, folding the dough every 30 min for the first 1.5 hours. (First 1.5 hours was at about 75 F, the remaining time probably at about 50 F.)

"shaped" the dough by folding again

2nd Fermentation: 3 hours (while I took a postprandial nap) on a well floured cotton dish towel (not terry cloth!)

Preheated oven and pyrex dish at 450 F for about 30 min, turned down to 400 F. Turned dough out onto dish, and baked at 400 for about 30 min with a pan of boiling water, and then finished at 450 for 15 min (sans steam).

Next time, I think I need to reduce the length of the 1st fermentation, and extend the proofing time.