Ok, I made the bread. I think autolyse bread might ferment a lot faster than regular sourdough. I made it entirely by hand, no mixer used. Mine came out overproofed, though I got a decent but not spectacular open crumb. Cold Dutch oven did not yield a crisp crust or good browning. The recipe tastes really good though; this is a 100% King Arthur loaf - all the flours and even the starter. I used 2% salt and incorporated the two damp doughs by doing 20 stretch and folds (5 rotations). Gluten development was very slow. At 75% hydration this is extremely slack dough. Bread soup, nearly.

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