This is so cool. I seemed to have stumbled on almost the same procedure, recipe a few years back out of a necessity to make only one loaf of bread, usually ciabatta. Didn't want 4 loaves, or 2. Just one. I also used 75% hydration and added the salt after the autolyse so the yeast could get a foothold although his method of putting the salt into a well with a bit of water is brilliant. I'm trying his method now, looks awesome. My method: http://allrecipes.com/cook/16428056/blogentry.aspx?postid=287196

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