I wanted to report in on an experience with this recipe that had all the elements for disaster but worked out quite well anyway, in case it is helpful to someone else.

I just made Martin's variation in this recipe as I like to include more whole grains. My BF doubled before 12 hours, and went beyond double, so I cut the 12 hours short at 9 hours. Loaded everything into proofing baskets and into the fridge before 5 p.m. Turned the oven on at 5 this morning, both loaves looked perfectly proofed and ready to go - it was clearly their time. Then the power went down for 7 hours! That meant a 19 hour proofing, PLUS with the power out the fridge temp was compromised - though we made a commitment not to open the door for the sake of keeping the bread as chill as possible.

Sure enough when the power came back on and the DOs were heated, the loaves were ovenproof and flattened in the pots as soon as I put them in.

I proceeded as usual, figuring I woukd have heavy, sticky loaves. True, they did not pop and the scoring made probably no difference. But the loaves are light and spongy, with a great crumb, and wonderful flavor. In spite of the odds. This was my first time trying this recipe and I look forward to it again next bake. All's well that ends well. Bake on!

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