Hi, all
This is a recipe I've been working on, based on some reading here at the Fresh Loaf on the Anis baguettes, and the idea of the cold oven. I'm encouraged with the results so far- it is tasty and I'm starting to get the nice open crumb. Not only do I save a bit of energy with the cold oven, but the cold/wet oven actually makes for a lot of steam in the first five minutes of baking; it doesn't all vaporize instantly. Anyway- I'd appreciate some feedback and comments. Also, can anyone help me convert this recipe into a formula w/ weights and percentages? (Grams, please- I don't know from ounces). Thanks all- this is a very inspiring site and I appreciate everyone's expertise.

Poolish: 
about 2 tbs active sourdough starter
1 cup all-purpose white flour (I use Robin Hood)
1 cup water
Leave overnight

Morning:

Add 1/8 tsp baker's quick-rise yeast
1 slightly-heaping tsp salt
1 1/4 cup flour 

Stir until it holds together, dump it onto a floured surface, combine further, stretch it a few times, leave for 20 minutes. 
Again, stretch and fold, leave for 20 minutes
Again...
After the fourth stretch, place in a covered bowl and refrigerate a few (up to 20) hours. (I usually leave it five or six.)

Remove from refrigerator, divide in two, pre-form loafish shapes, leave covered for an hour.

Gently form into baguettes, let rise 45 minutes or so.

Mist with water, score and place on top rack in a cold oven. (I pour a cup of water on the cold oven floor- not everyone can/should do this, I realize).

Set oven to 450. 

Loaves are done in about 25 minutes.

The first time I baked a no-knead loaf in a cold oven, it came out perfect. It was made with bread flour. I don't remember if I greased the pan, or what the oven temp was.

The next 3 loaves have stuck big time. They were -

whole meal spelt, greased with butter, baked in corningware

bread flour, greased with butter, baked in pyrex

multigrain, greased with safflower oil, baked in stainless dutch oven

I decided to give serious study to my good bread books, and Laurel's floated to the top.

My favored place for proofing is in my gas oven, which I turn on until it just barely registers a temperature rise; then I turn on the oven light, and it maintains a temperature of 80-90 degrees.  Of course, I don't do this when I want a slow rise, but my kitchen is typically 60-65 degrees, so this is great for the final rise or when I'm in a hurry.

I've read a few references to baking the NYT no knead bread in bread tins, and also to starting the bake from a cold oven.  Would the rather enclosed shape of a traditional loaf pan work this way?  I'd love to save some hot oven time, and a more sandwich friendly shape would be welcome at times.