If you want to add seeds or other enhancements, at what point would you do so? (And by the way, I often add toasted unhulled sesame seeds, as one of the recipes in Tartine calls for, and I never soak them. They come out great).

This technique confuses me. If it truly produces top-notch loaves, then why would sites like KA continue to push the traditional method and not even give this recipe an official spot among its recipes? Is this technique merely "good enough" and worth a slight compromise in quality for the sake of convenience, or does it really produce results that are as impressive as the traditional method?

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