I've had the book since it was published here. There has been a very active ongoing topic on
eGullet about it with many interesting ideas and photos, twenty pages worth.
I bake the bread in a Le Creuset oval French oven so it comes out more or less shaped like an elongated artisan loaf.
The longer it is left to ferment in the fridge, the better the flavor. I often save some of the dough to add to the next batch and this enhances the flavor of the new batch.
