Hi Philip, you'll definitely get a little more flavor with the sourdough hybrid, but we're fans of the orginal version because this recipe is all about that wonderful open crumb structure, and it's much more difficult to replicate that beautiful crumb with the sourdough addition. My concern with doing an overnight cold ferment with such a wet dough is that it may not be able to sustain the rise for an extended fermentation, even in the refrigerator, but it might work. Sounds like an excellent experiment! 

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