I had to try another big honking loaf. My interest was piqued this time by wassisname's recent post:
I followed his procedure exactly to the best of my ability. With cooler ambient temperatures in the kitchen, I used my oven with the lightbulb on, at times, for proofing my starter and bulk ferment. The final proof was on the counter at about 65-68F, and it overflowed my largest round brotform. So the sides are a bit unkempt. But this is a great bread! The sour is noticeable with all of the rye (I used KA Pumpernickel) in the preferment. I will definitely try this again, but do my final proof in a larger linen-lined bowl.