3 cups flour, 1.5 tsp salt, 4 tbsp starter, 1.25 cups warm water. 10 hour rise, double fold, 45 min warmed rise, 450 for 30 min with water (slit after 5 min), 15 min at 400.
This is finally a qualified success. First rise was heated at end above slightly heated oven. Second rise was in latently heated oven, and spread outward. 450/400 seems to be the right temperature. Second rise needs to be done on a surface different from the final baking surface, otherwise the bread is very stuck to the pan.