This recipe is from the book "Baker" by Dean Brettschneider and Lauraine Jacobs...
|Ingredient||Weight||US Volume||Bakers Percentage|
|organic flour||300 g||10.58 oz||2.35 cups||98.04%|
|starter||150 g||5.29 oz||1.18 cups||49.02%|
|olive oil||6 g||0.21 oz||0.48 tbspns||1.96%|
|malt flour||6 g||0.21 oz||0.8 tbspns||1.96%|
|filtered or spring water COLD||150 g||5.29 oz||0.64 cups||49.02% (hydration)|
|sea salt||7 g||0.25 oz||0.48 tbspns||2.29%|
Total Weight: 619 grams / 21.83 ounces
Total Flour Weight: 306 grams / 10.79 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
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.