Baguette Problems

Hi Everyone,
nice to be part of your forum!
I’m enjoying the wealth of information and I’m looking forward to participating and contributing.

My first post, however, is out of necessity, asking for your advice regarding trouble with my baguettes.
I’m making baguettes for a while now and I’m enjoying them (mostly reg. flavour) way over everything bought in stores, where many so-called baguettes are really nothing else than sticks of elongated Wonder Bread.
Here is my problem, hoping to explain it properly:
- scoring disappears when baking / fills up from the inside, leaving a flat surface without ear.
(Even though cuts were deep and pronounced in the first minute in the oven, they
disappeared with loaves expanding)
- Despite being already quite dark (which I don’t mind), the crust it is not crunchy, rather
leathery, can be pushed in with one finger without a noise … then, baking a little longer, trying
to get a crunch, gets even darker and rock hard.
- The inside seems to be too wet, too dense and does not have much of an open crumb.
- The dough, however, in all stages, feels well developed, spongy and light, rises when proofing.

These are my specifics:
- regular bread flour, 70% hydration
- Overnight Poolish, room temp, 0.2% Yeast (IDY) (Poolish is 50% of total flour weight)
- Final Mix: another 0.2% yeast, 2.5% salt
(I tried a bit of Diastatic Malt Powder but it didn’t make a difference)
- After incorporating > Initial rest / hydrating, in bowl, covered ≈ 20 min.
- Stretch & Fold, twice, 30 min. rest ≈ 30 min.
- Bulk Fermentation: 2 hours, in bowl, covered
- dividing / pre-shaping ≈ 30 min.
- Couche / proofing ≈ 1 hour
- scoring, followed by immediate baking at 250°C on a pizza stone (pre-heated)
(including some water in a tray and from a spray bottle for steam – first 5 minutes)
PS: I must mention that I like to include a bit of Caraway as I like that flavour. Could it be that any herbal additions might disturb proper fermentation? But I tried it without and it didn’t make any difference.
What I’m hoping to achieve is, as seen so many times on YouTube, a light and airy structure,
large air bubbles inside, a dark crust with protruding ear that makes a crunchy noise when squeezed.
Mine turn out: heavy, no crunch (despite being quite dark), no ear and soggy inside.
What am I doing wrong?
Thanks for your advice in advance.

Cheers
PS: I prepared a picture but can't attach it