I like all four of those flour adds in my sourdough recipes.
Haven’t tried his technique before but it does look easy.
Keep your adds under 25% of the total weight of flour added or it does get heavy, IMO, and weigh out your loaves accurately before forming for those tins. I’d shoot for around 200-300 grams dough per loaf maybe.
I use a kitchen aid mixer with the dough hook for my entire mix and knead.
Dissolve my salt in hot water, then dilute till my target water is hit. Add my flour, then my starter. 10 minutes later into the bowl for the first rise. 3-4 hrs later cut to loaves and into the baskets and into the fridge for final rise overnight.
Bake the next day whenever and away ya go..
These were with 25% einkorn to hard white on the weekend.
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