Didn't work so well for me though of course I didn't follow the directions exactly. ;-)

Flour was 70% white AP and 30% whole grains versus the called for 90% white AP.

Actually followed the hydration of 80% and it was a mess sticking to banneton. Lost one loaf as I couldn't peel it out of the banneton.

Not a lot of structure in the dough and it flowed while baking. The lack of structure surprised me. Will try again with 75% hydration. Perhaps a shorter ferment and watch the ferment more closely getting ready

And is usually the case in situations like this, the loaves didn't look the best but have a wonderful sour.

House was running warm so the ferment was 78-80F - my usual temperature but warmer than the called for 72F so the 12 hour ferment may have been too long. Have found that shorter ferments work better at altitude (6500 feet). I also used fresh starter rather than poor starving starter so perhaps my bugs were just too active so my dough was over fermented.

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