Such as Baguette

First

A walnut sized of fully risen dough, such as pizza

1/4 cup of warm water

2/3 cup of all purpose unbleached flour

Mix this well and place in bowl and cover at room temp.  Let sit for 8 hours then move on to second stage.

Second

The first starter

1/4 cup of warm water

3/4 cup of all purpose flour

Pour water over first starter and then add flour and mix in well.  Cover again and let this sit at warm room temp for 4 hours.  Then place in refrigerator for up to 8 hours. Take out and get ready for final day.

Third

The Final Dough

1 1/4 cups of cool water

1/2 tsp of instant yeast

the second starter

3 1/3 cups of flour all purpose

1 tab of salt

Take the starter out of the bowl and cut up into pieces, like 4 and place in work bowl add water and yeast.  Let soften for 5 minutes and add flour and then salt. Mix well and switch to dough hook. Let this sit for 10 minutes and then start hook for about 8 minutes on medium speed. Then place in oiled bowl for 1 1/2 hours at 80 degrees. Fold this, not punching down at all.. then cover again and let this finish covered for 45 minutes.  Take out and shape into baguettes or boule’s.  Baguettes are around 10 ounces each.

Bake baguettes for 30 minutes at 450 with steam.