The bowl on the left (in previous post) is the NY Times recipe, the one that is a wet dough, sits for 18 hours, baked in a dutch oven at 450F; the bowl on the right is the baguette, lean dough.
I have put the NYT bread in the oven, will take the lid off shortly, continue baking another 10-15 minutes. We'll see what happens. It was a very wet, bubbly dough, I tried not to work it much.
I'll let you know. with pics.