tried this one today the first time with a dough I'm familliar with.

evening before:

375 flour; 285 water 7°C; 15 sourdoughstarter. mixed, not kneaded. in the fridge under foil.

next morning:

300 flour; 150 water 7°C; 8 fresh yeast; 12 salt; 10 sugar.

(flour = high protein baguette flour, roomtemperature)

knead 10'; after 45' fold; after 30'fold; after 30' divide and braid.

preliminary report:

1 this dough is too wet

2 the strands were too short

3 my worktop was too small

4 use abundant dusting flour to get the strands better separated

5 try two-strand winston knot first. its probably easier.

but the taste was good

http://www.flickr.com/photos/9191909@N07/2821437720/ [1]