Basile Kamir is a legendary Paris-based boulanger I have always wanted to meet. Visiting France a few years ago, I managed to find his bakery. It was August. He was closed. Damn! But I did buy a bread book he wrote, and have been trying some formulas, most recently for his "baguette au levain." I adapted it to the "do nothing method," and increased the hydration a bit. Ultimately the results were good. Tweak, tweak, tweak.