The bread that resulted from this recipe was fantastic, moist & flavorful. The process.... The dough was so wet that I had to add an extra cup and a half of flour to make it even mildly workable. Maybe just two cups of water would do, or a cup and a half? YMMV. Timingwise, with an active starter at room temp, I made the levain about 7:30 a.m., the dough about 9:30 or 10, and baked at 6 p.m.
I’m not sure if it’s environmental, but my dough only required half of the recommended time to double in size, and I added a bit of extra virgin olive oil. I also did 100% whole grain wheat flour and omitted the all purpose flour.