Trevor WIlson's advice

I have watched most of Trevor's videos and tried several of his recipes, and although I enjoy watching him, his methods do not work well for me. Perhaps it is because I live at over 6000' or I am too set in my ways. I assume his methods work for others, but I keep going back to Hammelman. I really should sell or donate my 50 odd bread baking books, because I only use  a couple of dozen tried and true favorites anymore.

a professional baker and a great teacher too.  If I had to have a book on bread I would go TFL and Trevor Vidioes instead.  I Am with him when it comes to SFSD style SD with varied Irregular crumb.  My NMNF starter that is vvry old in the fridge makes a very active  20% preferneted flour where all of the 20% whole grains are in the levain makes the best SFSD ever with wonderful irregular varied sized holes and sour like it was 1969!  Just wonderful.

be the most realistic and practical of all of the professional bakers' writings and videos that I've seen so far.  All of his posts and videos seem to be very well explained as to the reasoning behind suggestions, beautifully demonstrated, and refreshingly realistic about the fact that strict adherence to "rules" isn't a consistently successful (or even reasonable) approach when dealing with living things (our starters) and the massive variations in our home environments and ingredients and schedules.  How I interpret his approach is to understand the WHY behind each step, and then try different things, and build up your skills to the point where you know what suggestions and approaches work the best for you to create what is your personal definition of "good bread".

As for the specifics of the noted formula and video - my first really "successful" bake was the result of following the reasoning behind it, with the few necessary tweaks to suit my schedule and environment.  My room temperature was too high to follow the directions for the initial overnight soak of flour / water / salt to be mostly at room temperature (which is why the salt is added - to prevent too much enzymatic action at room temperature, but it was too hot for even the salt to keep things in check), so I did it overnight in the fridge, with only a couple of hours in the warm in the morning to bring it up to room temperature.  It still got me the desired result of gluten that was already well developed by time / water and not needing a lot of manual manipulation, the dough was wonderfully soft and extensible, and I didn't have too much enzyme action.

The high temperatures at the time also wouldn't have allowed enough bulk fermentation time to further develop the gluten according to the rationale behind the approach, so I again put the dough in the fridge for most of the bulk ferment (it actually was in there for about 18 hours).  I preshaped straight from the fridge, allowed an  hour bench rest, then final shaped and did the final proof (which was super-quick due to the heat).

What I got was a lovely loaf with a great oven-spring and a crumb that wasn't quite as open as his, but definitely the most open that I had / have achieved.  While it wasn't "to the letter", I believe that I did a pretty good job of following the intent and the reasoning behind each step, and so was rewarded with the great result. 

I don't see any reason why you couldn't / wouldn't try his overnight soak according to his formula of refrigerating for a while first and then slowly warming to room temp overnight (unless you've got temperature issues, too), and then follow through with the procedure the next day at room temperature, ending with your preferred overnight retarded proof.  It definitely follows the intent of each step, while suiting your preferences and schedule.

I'm looking forward to seeing the shots of your result!

Old, sorry, but really engaged with both Hamelman (again), and Trevor, though they're so different in approach.  His "peasant style" as shown in his breadwerx video is very close to what I do for my pain au levain, with the exception that I use no spelt and it's Hi-Pro medium at 25%, medium rye at 12% for a sort of goosed parsing of T85, with the rye (my best parsing is actually about 63% BF at 11.7% and rest in Hi-Pro at 37%)..  I've learned so much from his book and vids, really appreciate them.

One tweak I've done is to set the overnight autolyse at about 12 hours out with chilled water, resting overnight at room temp of about 68F.  In other words, I don't refrigerate then pull out to temper overnight.  I'd expect about the same result.

I've not actually tried just doing his "1 - 2 hour autolyse, the longer the better," as I'm a terminal overshooter - if some is good, more is awesome.   From Hamelman I've never done long autolyses until Chad and Trevor.  I need to commit to Trevor's formula to the letter and see what I come up with.