This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...
Finished dough temperature
Mix the dough cover and leave in a warm place (23-26c / 72=73-77f)
then put in refrigerator for 10-12 hours take out dough let come to room temp (2 hours)The recipe says mould into baguette shapes on a tray using a special fluted baguette tray then allow to proof for 45 mins then put back in refrigerator covered for another 18-24 hours.
Remove from refrigerator final proof, slash with razor blade then into an oven heated 230c-240c (445f-465f) using steam, bake for 20-25 mins.
This seems like a heck of a long time to keep in the refrigerator but that's what it says in the book.