Very interesting - this is pretty much the method that I have evolved for our basic household bread after some years of experimenting and a wonderful course I attended (not at KA, I am in Canada). I find that this is relaible and has excellent taste and crumb.

My bread though does not have the 8 hours in the fridge, just a couple of morning hours at most in the banettons and then bake to have fresh bread for lunch. I will try the slow cold rise and baking in the evening with my next batch.

Personal taste -
475 g total of wheat and/or spelt flour.
Note: This can be just one type of flour or a mixture. I like to use half-and-half white/wholemeal or spelt (190g of each) plus 95g of oat flour. If you want to keep the gluten content down (my wife has IBS) you can use 380g of spelt flour + 95g oat flour.
9.5g salt
300g water
90g (that’s about a cup) of sourdough starter
Optional – a cup of sunflower seeds or walnuts or whatever takes your fancy as extra flavouring/texture.

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