So I finally tried this recipe since I am the original "Bread Hostage" - 6 hour levain build, 3 hour autolyse, adding salt after first kneading and four coil and folds. All this before a two hour bulk and 12 hour proof! The verdict? An adequate loaf that I will use for emergencies , but no way can it compare to my bakery quality loaf with its with its superlative rise (150% oven spring), large holes and light crumb. Admittedly I did only use 40 gms of starter instead of the larger amount but since it more than doubled within twelve hours I don't think that was the issue. The dough handled well so all the measurement were fine but I honestly can't see that this method can compare with the traditional one.

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