“Bake differently” is Carlo di Cristo’s mantra. That was my approach to his recipe for  “Mediterranera,” a loaf that reflects this terrific baker’s holey bread. I approached this formula with little time in my schedule. Concretely, I started it after work, late at night, mixing and folding, then giving it a six-hour bulk proof while I slept. The next morning it went into the oven. The end result was a holey crumb and soft, dark crust. My final shaping or slash maybe left the loaf looking more like a wave, but hey, I got a nice bread result.