This recipe makes the best bread I’ve ever made, it takes about two days to do it.
The pate fermentee is made today, and then the work is tomorrow.

pate fermentee:
150g of water
150g of flour
1/4 t of yeast
stir, mix, and into covered bowl 4-5x larger than mass

let sit for 24-ish hours on countertop warm-ish

2 t yeast into 100g of water at 100degF
stir, let stand for 20 minutes (’til foamy on top)

into mixer:
700g flour
260g water
22g salt
pour in yeast-foamy-thing
pour/spoon in pate fermentee

mix, knead, let rise 2 hours
form loaves, (1/3s, fold, pinch, roll etc) think gluten-cloak and sticky-side

final rise, 45-60 minutes, slash with a razor.

425-450 convection, for 20-ish minutes until 210degF inside

let crackle and stand on racks until you can’t stand it anymore…

If you can do it yourself w/o my help, you pass "Le Cordon Bleu pour Baguette"

that’s all I know. I can’t make it any better.