This was pretty much straight out of FWSY. I revived my starter on Thursday. Feed Friday. Feed again Saturday morning (I got lazy and didn't feel like mixing Friday night). Mixed the dough Saturday night in a stand mixer. One fold before going to bed and covered the mixing bowl with a tea towel. This probably wasn't the best idea because it was a little dried out on top in the morning. I divided and balled the dough around 8 am the next day and proofed in floured bannetons for about 4 hours.
Pre-heated two 4 quart dutch ovens at 475 for about an hour. Baked the loaves covered for 30 and uncovered for another 20.