I've been wanting to do this for a few months now, since we are living in a yurt and the only oven I have is a Coleman 12 inch square oven that sits on a burner of our 2 burner Primus camp stove. I finally got up the nerve to try the San Joaquin Sourdough formula from Dave Snyder in our 'primitive' digs here on Orcas Island.
I did do somethings a bit differently than Dave. First, I took the dough out of the fridge after 12 hour rest and let it hang out at 'room temperature', here that's 62F- 65F, for an hour to take the chill off. I shaped the dough into a single boule. Lacking a real banetton I floured a cotton neckerchief really well and lined a plastic bowl with it. I covered the shaped boule with a light dusting of flour and placed it top side down inside the lined bowl. Then into the Brod and Taylor bread proofer it went. (The proofer has been my salvation here in the yurt, we have electricity in the yurt and the proofer does a fine job of maintaining a warm moist environment). I kept it in the proofer at 72F for 1 1/2 hours.
Meanwhile, my husband started the charcoal briquettes, and we preheated a 10 inch dutch oven to 450F. Once that heat was attained we placed the bread into the dutch oven and baked for 30 minutes, rotating the oven 180 degrees at 20 minutes into the baking to equalize the heat in the oven. The bread came out well.
Here's a picture of the interior crumb, Great flavor due to the dark rye flour and the rest in the dorm sized fridge overnight.