The first test results are beginning to pour in and I think most of you who did not receive the file on the first attempt have now received it. One re-occuring issue has been salt. Some testers reported the bread as too salty and others said it was just right. I think the problem is the type of kosher salt you are using (it doesn't cause a problem if you measure by weight, but if by spoons, then this is critical). Mortons Kosher salt needs only about 4 1/2 teaspoons to make an ounce, while Red Diamond takes about 6 teaspoons. In at least two instances where over saltiness was reported, it turned out to be because the testers used 2 tablespoons of Morton's Kosher salt. SO, if you are using Morton's, change the measurement to 4 1/2 teaspoons instead of 2 tablespoons. If you are using table or fine sea salt use just 4 teaspoons.
The feedback has been extremely helpful and I have already implemented a number of your suggestions. Keep them coming. I will try to get a second recipe worked up this week and send it out as soon as possible, but it may take a few days. Meanwhile, keep playing with the one you have and apply your own tweaks to make it work. One tweak for those who reported tight holes is to let the overnight dough sit out an extra 15 minutes before putting it in the fridge to develop more fermentation. Also, be sure to use lukewarm water, not cold water.
Thanks again for all your enthusiastic support--I can't write back to each of you individually with comments so will try to address the general trends here in the blog. But I have gotten your responses and looked at all of them as of Sunday evening. Incredibly helpful!
Again, many thanks!!