Adapted from http://www.thefreshloaf.com/node/19830/36-hours-sourdough-baguette-everything-i-know-one-bread
1. Mix flour and water into a lump mass. Cover, refrigerate for 12 hours. Bring starter up to room temp overnight.
2. Add yeast to room temp starter. Add to dough along with the salt.
Mix by hand until roughly distributed.
Bulk rise at room temp for 2-3 hours until it grows by 30%. Stretch and fold
every 1/2 hour, until enough strength has been developed. Put in fridge,
covered.
3. 24 hours later, if not double in size, let rise at room temp 1-2
hours.
4. Divide and rest for 40 minutes.
5. Shape and proof for 30-50 minutes (use a floured paper on a baguette
form, or pani molds).
Roll onto silpains, score.
6. Bake @ 460F with water in the tray for 20-25 minutes.
Friday night Step 1.
Sat morning Step 2 and 3.
Sunday morning Step 4, 5 and 6.
Alternatively, use a dutch oven.
475F oven
Step 4, rest on counter for 1 1/2 hours on a floured silpan
Place in dutch oven, slash top
bake COVERED 30 minutes
bake UNCOVERED 25 minutes until dark