Interesting recipe, i tried it yesterday and let if ferment chilled for a day. Like Bill I couldnt figure out the yeast it called for and only used about 1/2 what it called for and it was still super active, even over active. The loaves are nice but the flavor is more like a straight dough recipe then one that is done with a pre-ferment. The bread has a nice crumb and crust. with chewiness you expect from an extended fermentation. it is a little easier then using a pre-ferment but it does not have as good a flavor. The wet dough does rise nicely and the high activity gives a nice oven bounce. This is a great learner recipe for someone interested in starting on artisan breads

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