Success! Team effort here, great idea from Katherine (she loves baguettes), and advice from Laura (didn’t know shaping was a thing). I stuck with my standard recipe but actually measured this time. We added some time in the fridge, some “shaping” which is new, and 4 hours of total rise time (2 before, 2 after). The baguette was the best. The big loaf was cooked in the cast iron dutch oven – definitely worth while. I don’t have much use for a big loaf of bread so ill probably work on dialing in the baguette.