Thanks ever so much for this recipe and full instructions. I've been making sourdough bread for almost a year now with my very active starter. I bake this bread at least every other day if not every day. I ferment the dough which I've mixed in my Kitchenaid mixer (best way by far to do it) for 24 hrs and up to 48 and more before making the bread. As you can see I've always got bread dough in the refrigerator fermenting awaiting baking. By fermenting the dough for longer periods in the refrigerator you have just eliminated all the gluten and phytic acid (for us gluten free people; these two things is what causes the problems) and I can eat this bread without any inflammation or arthritic flareups. Thought I should mention this because it seems a lot of gluten free people do not know this about breads. For years made gluten free bread which was okay until I learned about the gluten and phytic acid problems in wheat. I usually bake the fermented dough loaves in a round enameled cast iron pot plus, I never let the bread dough cool, I bake the dough cold and it always comes out perfect. So there are times when you do not need to bring the dough to a warmer state. Just made these baguettes with phenomenal success and in this case, I did bring the dough to a warmer temperature. Did exactly as you instructed and now can't wait to try one out. They're cooling now in my "off" oven. Thanks again.

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