After sever attempts at rustic breads that were consumed in private without anyone allowed to see them (taste was generally good, but the crumb was more appropriate for a sandwich loaf, and some had excessively chewy crusts), my last bake was improved enough to share.
This was based on TXfarmer's recent ciabatta rolls and 100% WW baguettes.
I used the baguette formula (105% final hydration) with the addition of 5% olive oil. Process was adapted for a work-week bake and was functional. I won't repeat my modification unless I have a similar time issue. It definitely didn't make handling the soft dough any easier, and my soft-dough-handling skills are limited at best. I ended up with a non-homogeneous air distribution (over-risen in some areas, which collapsed when I divided, and under-risen in others). These would have benefited from a longer proof, but it was getting late.
Sunday night - mix soaker and refrigerate
Monday night - combine soaker, refrigerated starter, and salt; stretch and fold 4x @ 30 min intervals; put in refrigerator
Tuesday 7:30 pm - remove from refrigerator and put bowl in a larger bowl of hot tap water. 8:45 pm - divide and let proof at room temperature. 9:45 - in the oven (half on a stone and half on a sheet pan)
