Long room temperature proof with small amount of yeast

Has anyone tried this? When I mean long proof, I mean >12 hours. So treating it as if it were fridge proofing.

I want to try this for baguettes. In the following website https://www.foodheavenmag.com/an-interview-with-alain-coumont/ Alain Coumont says his favourite bread is ' a simple dough of finely milled stone ground wheat flour, 75% hydration, 1 gram of yeast per kilo of flour, mix 1 or 2 minutes and then let it rest for 18 hours at room temperature. And then bake on stone.'

I can imagine the big problems being: 1. lack of sugars for the yeast, unless diastatic malt is added; 2. damage to the gluten from enzymatic action at room temperature. Can anyone comment/give their own experiences?

Nevertheless, if he says it's a good idea, there must be something to it.