San Francisco Sourdough French Bread
Leaning on Leo Kline, Ted F. Sugihara & L. B. McCready's yet to discover original recipe, source most likely to be found in:
Baker's Digest, 44. (1970), 2, P 48-50, Nature of the San Francisco Sour Dough French Bread Process - Mechanics of the Process:

Sponge:	50 - 100	%			Starter inoculation ( Storage leaven)
	100	%			Wheat flour (high gluten)
	45 - 52	%			Water
	74 - 82	F	23 - 27	C	Temperature
	7 - 8	hr			Fermentation time
	4.4 - 4.5	pH			Start
	3.8 - 3.9	pH			End
Bread dough:	15 - 20	%			Starter sponge
	100	%			Wheat flour (high gluten)
	60	%			Water
	2	%			Salt
	85 - 92	F	29 - 33	C	Temperature
	6 - 8	hr			Fermentation time
	5.2 - 5.3	pH			Start
	3.9 - 4.0	pH			End
After dough is done, let it rest for approx. 30 minutes at 74 - 82 F (23 - 27 C),
then divide, knead it again and let it ferment approx. 20 minutes at 86 - 88 F ( 30 - 31 C)
Loaves are formed and placed on cloth dusted with rice or grain flour and undergo another fermentation period for 6 - 9 hours with 85 - 92 (29 - 33 C)
Baking temperature: 375 - 392 F ( 190 - 200 C) Baking time: 45 - 55 minutes
A home baker's implementation of this recipe can be found here.