Thanks, Melissa and @peeve. I typically use a Tartine method of overnight levain (1T starter, 75g flour, 75g water) and then 600-700 g flour (whatever mix I feel like/have), 550 + g water, 1 T salt plus/minus. Mix, 12 hrs RT, frig … at some time warm, shape and bake. I get similar results and the higher the hydration, the more open the crumb. Caveat though re similar results … with the usual variations of spectacular bakes and ok bakes but they all taste grand!
Although I didn’t do an overnight levain with this method, overall time from start to bake is the same and I don’t see any difference due to method. I did however, do the lower temp (from my normal 500 for 20 min) bake and got the thinner, crisp crust as described.
Bottom line, I think adequate fermentation and hydration are the key parts to a loaf that I like and particularly with a lot of whole grain, a longer fermentation with a lot of frig time develops the best flavor - for my taste.