I can't resist the urge to add my comment, though I am just one of so many. This has become my go-to recipe for bread; I Love making it and everyone loves that other part…finishing it up. I've been making this since you first posted it in February, initially and primarily to use up sourdough starter. (I've substituted 250g for equivalent flour and water, using KAF bread flour.) I've tried both 7-hr. at room temperature and refrigerated fermentation, with never a dud batch. One time I couldn't get to the first 20-min fold for over an hour; it came out perfect. Thank you, thank you!

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