I followed the detailed postings and the bread was a success. It is very easy to handle and the shaping /scoring are a cinch due to the texture after all that chilling. I loved the crust and crumb. It exploded with crumbs when we broke into the loaf....just as the New Orleans French bread used to do before they ruined the way they make it. I will definitely be making this again and again. I used the 1/2 tsp yeast and didn't get much rise in the fridge over the 24 hr period. I was a little worried but it did great in the oven. Here are pics.
pasta making: 
fresh tomato topping for pasta and baguette: 
finished with some lovely aged parmesan and a chunk of bread...broken not sliced :
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Two of my favorite menu options!
Tomatoes and basil on fresh pasta ... Can you hear my stomach growling from there?
David
tx: I admire all of your baking projects. You have a real talent !
There was a small amount left and it was wonderful after all night in the fridge...I had no idea that the taste would improve and the pasta not suffer.
Ah David...it is good to get baking again. It has been so HOT here . We are heading to the PNW and then San Diego and will be gone til Oct. I am so excited and looking forward to some great food and bread.
Wish we could share a meal...we have lots in common. c
Is this not the perfect meal and yes break those baguettes! Now I will not be satisfied until I have a dinner like this...just my favorite way to enjoy pasta. A gorgeous meal you have prepared...the photos are mouthwatering!
Sylvia