Just tried this method and it's a winner. I did do the bulk rise during the day so I could keep an eye on it. As it's cold in the kitchen I used 100g as Martin suggested but it did double in 8 hrs as opposed to 12. I did add a few "slap and folds" in lieu of one of the rounds of "stretch and fold" as I wanted to be sure there was enough strength in the dough. Not sure if that was necessary or not. The loaves came out beautifully and I did also use the tip of adding a bit of ice to the Dutch oven. Great method. Loved skipping additional steps like autolyse -- didn't make a bit of difference so thanks for this efficient method.

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