Is that the last proofing of the loaf or both rises?
Hey, I think those using sourdough starters long ago probably weren’t as picky as we are in the results. They were just HUNGRY!
This recipe calls for three 3 count um 3 proofs. First proof for 2-4 hours at room temp. Then into to the fridge for 12+ hours. Final dry ingredients added then , kneading then another proof for 2-4 hours. I like to give my dough a few min (5 ) bench rest then into the Dutch oven for the final rise. I did see a clay baking bowl in a catalogue that is on my wish list. This could become an obsessive activity very easily. :).