This was one of the recipes I tested for the book, and I enjoyed it very much, finding it an easy dough to work with, flavorful and versatile. This time around, I think I'm going to follow the suggestion of Stan and Norm (p. 108 of the book) and try baking 1/3 of the dough at one hour into the bulk fermentation, two hours in, and three hours in. I'm curious about how the length of fermentation will affect the structure of the dough.
Of course, this may mean that I don't get this bake done this week -- but I'll share when I do get it done! Share when you get yours done!