I wonder how these techniques reconcile with the 24h dough method. He suggests that the warm rise method is more difficult to do effectively, but seems to bank

I wonder how these techniques reconcile with the 24h dough method. He suggests that the warm rise method is more difficult to do effectively, but seems to bank it on a 6h timeline, and this is what he's comparing to a 1-2 day cold-rise. I expect this uses a particularly warm environment for rapid rise. I just leave dough on the counter for 22-24 hours, room temperature, i.e. the Jim Lahey method. In rabid pizza forums the prevailing wisdom seems to be that cold-rise is inferior to that. However I'm not taking into account the other aspects of the technique. Since I oven-bake at 550F my dough isn't nearly as wet. Still comes out quite flavorful. I don't autolyse before kneading however, and might endeavor to start doing so.