First sourdough baguettes at home

Flour 100% 800g
Water 75% 600g
Starter 10% 80g
Salt 2,5% 20g
TOTAL 1500g

9:00h autolisis
10:00h kneading
11:00h fridge
(Doing fold for 2 hours, 30 minutes intervals)

NEXT DAY
10:00h shaping
12:30 baking
(Preheating de oven 1 hour maximum, open baking, when baking lower to 250°C)
20 minutes with steam and 10-15 without