Madames, Messieurs – Voila!
Starter in fridge five and a half weeks, refreshed Monday, returned from my hospital bed to refresh a second time Tuesday, hand mixed dough Wednesday, three short kneads, no folds, four hours fermentation, shaped, three and a half hours prove, baked 65 minutes at 210C – a pretty perfect 2 Kilo Pain de Campagne (not up to the Real Bread Campaign’s rigorously high standards of course).
Think you could do as well? Of course you could. Throw out your yeast and trust your starter.