It's fantastic what you can do with Tartine style sourdough - like these snakeskin seeded batons.
I've used a mix of seeded flours, some oat and barley flakes and millet grain. I stretched the fermenting over four days and the flavour certainly benefited.Here's the link to full recipe. Absolutely love the method.
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for sure is to bring the levain and autolyse back to room temperature for 2-3 hours before mixing the two and starting the stretch and folds - it would make life so much easier and I am into easy rather than hard.... which I keep very far from me! Love the slashing too! Well done and happy baking
and it's a good point - on the other hand you don't need to wait for dough to come back to room temperature on day 2. I'm not expert enough to know what difference it would make to taste but not so much I imagine... So whichever way works for you.