I had much better success with Martin Philip's modifications than I did with Maura Brickman's original recipe. I used AP flour and regular KA whole wheat flour when I followed Martin Philip's variation, along with his proportion of sourdough starter. The dough was stiffer, easier to work with, and held its shape better in the oven as a free-form loaf, with a higher rise. I do suspect that a 12-hour overnight proof at room temperature in the South other than in the winter might be asking for overproofed dough. (I don't live in a wood-heated house in Vermont, but I digress.) It looked to me as though my dough had doubled after 9 hours. Maybe I'll need a longer overnight proof in the winter. I also think I was more "assertive" in trying to deflate the large gas bubbles that formed after the overnight proof when I shaped the dough into a loaf. After shortages this spring and early summer, I now have plenty of KA AP flour, but I might try this recipe with KA bread flour to see if I still get satisfactory results without needing to add more water. Although free-form artisan loaves look attractive, how would it work to shape the dough into a sandwich loaf shape and do the refrigerator rise in a 9 x 5" loaf pan? (I think an 8 1/2 x 4 1/2" loaf pan might be too small.)

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