I have long followed baker Carlo di Cristo's insane "holey breads." When I found he was sharing formulas on his new website for Soulcrumbs, I had to give them a go. His method includes a long, slow fermentation followed by a period of retarding. I adjusted his formula using heritage grains but following his timing. Then, with an adaption to fit my work schedule, using low inoculation and longer fermentation style of Lahey and Ferrant in their versions of no-knead bread. Here's what I got. I liked both versions.