A Simple Three Stage French Bread
(Pain au levain)

This recipe makes about 2 kilograms (nearly 4.5 pounds) of dough!  

Stage 1:

Mix well.  This is a rather dry and firm dough and may require hand kneading to finish the mixing.
Cover; ferment for 2 hours at 75F.

Stage 2:

After 2 hours, the dough will have changed in texture.  It will be wetter in the center, dryer towards the outside.

Again, this is a pretty stiff dough.  It will be necessary to knead it to fully mix it.  One author suggests cutting the starter with a knife into small pieces to make it easier to use.  
Cover; ferment for 8 hours at 75F.

Stage 3:

After 8 hours, the starter will be considerably softened.  

Mix well.  Again, it's a stiff dough, and you'll need to knead it to finish mixing it.  
Cover; ferment for 2 more hours at 75F.

Finish the dough and divide it into loaves:

At this point, you should have about 2 kg of dough.  Mix and knead well.  
Cover; let it rest for about 30 minutes.  

Divide the dough into the desired size and number of loaves.  
Cover; let it rest for about 15 minutes.

Forming the loaves and a final rise:

Form and shape into loaves.  Coupe; place into a COLD oven.  Let rise for 4 hours (cover as necessary in order to keep from drying out).

Baking:

Add boiling water to steam tray.  Allow to steep in steam for 10 -15 minutes.  Spray lightly.

Turn on oven, bake at 450F for 45 min (20 min for baguettes).  

When done, cool on a rack.  

Tear.  Dip in olive oil.  Eat!