How about "Woodshed White "? When the local weather forecast calls for overnight lows of +5 celcius, I start to think about using the great outdoors as a dough retarder.
I was happier with the smaller loaves butted together in the Baslerbrot style. The loaves scored with the diamond cut were from a darker "Bürebrot" dough.
I do love to make white bread, the flavour and crust can be amazing, I feel though that i have more than a few things yet to figure out with it.
I did a 20 minute autolyse, then mixed about 8 minutes in the diosna in low gear, the dough temp. was 21c. This I immediately placed in a roomy lidded bucket and set outside in the woodshed. I figure that the dough took over an hour to cool appreciably.
It took it's sweet time warming up in the morning, i gave it time and slid an oven full of Bürebrot through beforehand, the timing worked out well, which is not always the case.