Certainly can! Below are some photos of baguettes I made with some harvested S-05. Flavor actually came out pretty well. If I am using commercial yeast (as opposed to sourdough), then I usually make a poolish or biga and do cold retardatations in the fridge overnight - it really enhances the flavor. However, when you do something like this, the idea is less yeast is more, as it allows more flavor to develop within the bread without breaking down too many sugars or overproofing.