The first time I made this it did not turn out well. Tried it again this week, and it was much better. Two big changes for me. Dropped the hydration to 70% and did a couple minutes of slap and folds.

The overnight rise both times only gave me about a 15% rise (used Maura's ratios for starter). The first time, I shaped it like the recipe called for. This time, I just waited until the dough looked like it actually changed. I put it in a bit warmer of a place and waited like 2 hours. The total bulk ferment time was 14 hours for me with an ambient temp of 74 (warmer for the last 2 hours). It was very light and bubbly when I went to do my final shaping, but it shaped well. Fridge proofed for 10 hours.

Had a great rise and a nice crumb! Glad to have figured this out because the recipe couldn't be easier.

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