For all the impatient people like myself, Thank You, thank you for posting this recipe. I also appreciate that Martin mentions he lives in a colder winter climate. IMO, too few authors specify their climate particulars, which greatly affects process timing. I’ve used Martin’s variation with great/consistent success (I also live in a cooler clime). My only variation is to do the final proof on the counter instead of the fridge. In my early sourdough journey I discovered that my fridge, even set at 37 degrees Fahrenheit, would result in ice crystals on my dough (regardless of where placed in the fridge). Due to the cooler temps, I have to put dough in the microwave (door left ajar so light is on, which creates a nice 70 degree temp). In the morning, I shape dough, rest, then place in banneton for ~ 3.75 hours (room temp is about 68-70). I heat the oven/Dutch Oven at the 3-hour mark. I love the fact that I can use starter straight from the fridge, start at 5 PM and have a lovely loaf of bread before Noon the next day.

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