I've been playing with bwraith's no-knead sourdough formula and tried to adjust it for the vagaries of October in Wisconsin. I've landed on what seems to be a fine method (for October in Wisconsin).
With apologies to bwraith, whose baker blog I've been stalking, here's the formula I used:
50 g 100% hydration starter
320 g water
450 g flour (roughly 10% rye, 45% each AP and Dakota Maid bread flour)
9 g salt
I mixed Thursday night and let it bulk ferment until Friday morning, probably about eight hours. I stretched and folded twice before bed and once in the morning at no set interval. After stretching and folding Friday morning I put it into the refrigerator. Returning home after work (ten hours later) I took it out of the fridge, de-chilled, and formed into one boule and one (sort of) batard. A boule-tard. When I was about to pre-heat, my lovely missus suggested going out for dinner. Back into the fridge it all went.
Saturday morning, I preheated, slashed, and baked at about 500F on a pizza stone, under an upturned and preheated cast iron dutch oven. That's it. On a whim I grabbed a maple leaf for a try at stenciling. That became the gift loaf. The other was the workaday loaf that we're still enjoying. The flavor is great: chewy crust, springy crumb, ever-so-slight tang. Oven spring was out of control - - maybe more proofing time instead of just popping from the fridge into the oven?