Jeffrey Hamelman's Pain Au Levain

For my first bread entry I thought it appropriate to try a straightforward, relatively low hydration bread. Jeffrey Hamelman's "Pain Au Levain" which he refers to as "so emphatically french" seemed a perfect  choice.

The recipe calls for a 60% hydration levain with medium rye flour. I only had BRM dark rye flour so i figured that would have to work. I made the levain at my apartment in Brooklyn with the intention of finishing the dough at my parents house in Philadelphia. (I planned a weekend visit with them earlier in the week). Got there and found out my mom only had BRM light rye flour which was fine thinking the dark in the levain and the light in the final build would even things out. Now in the recipe Hamelman says to bake the bread the same day the dough is made stating that the subtle flavor qualties in the dough will be lost through a long refrigerated bulk retard. That just wasn't an option since i wasn't able to make the dough until around midnight. I bulk fermented at room temp with the s+f's every 45 min. Into the fridge for 10 hours or so. Removed from fridge temper for 1 hour, divide in two. preshape. Bench rest 15 min.  I made one with sesame seeds as per Alfanso's instructions on seeded bread. And then one regular right back into the fridge for another overnight retard. Here is the recipe and the result:

  Jeff hamelman pain au levain Levain130g bread flour9g dark rye flour85g water28g mature starter stiffFerment until doubled. Took about 8-10 hours. Final dough733g bread flour37g light rye flour 505g water224g levain17g saltMix all but salt and levain. autolyse 1 hourAdd salt and levain mix at speed two for 2 minutes bulk ferment 2 hours or so .folds every 45 minutes.Bake at 485' F 20 minutes covered, 25 minutes uncovered.