Formula/workflow has varied a little from bake to bake (I realise this doesn't help!), but this is pretty much it:
Flour 350g (Elfin brand - fairly generic New Zealand supermarket stuff, 11% protien)
Starter 10g (starter at 100% hydration, fed the day before and happily active)
Workflow: mix the lot by hand for about 1 minute into a rough mass, cover and leave for 15 minutes. Knead for about 5 minutes or until completely uniform. Then rest for 20 minutes, stretch-n-fold, and repeat. I think I would normally do 4 stretch/rest repetitions - basically until the dough feels right... smooth and easily forms a large ball without splitting. Then put in a covered bowl for bulk ferment at room temperature. I haven't measured the ambient temp, my guess is about ~50f overnight, and up to about ~65f during the day. The bulk ferment is for about 40 hours, then ball, put in proofing container (a sealed 5l plastic container) for another 4-8 hours before bake.
I know there are a few variances in there! What is very consistent though is that if I do everything the same, but do a shorter 16+8 hour fement, the result is great and the dough has great workability, but if I approach 48 hours the dough becomes essentially unworkable. This is the case time after time.
And @chasenpse - I'm trying out 48 hour ferment in hopes that it will be in some way superior to a 24 hour ferment. I'm not really certain what to expect, but I do expect to find some differences in flavour, texture, char characteristics, etc. Basically it's an experiment to observe the differences first-hand. That's if I can get a workable dough at the end mind you!