>The total fermentation time for the three rises of that batch was 5 1/2
>hours, and the kitchen smelled like it. That wonderful bread-wine smell
>from the fermentation.

If you said that the first fermentation was 2 hours then few minutes in
between brisk kneading plus some minutes in intermediate proof then
the total is just within 3 hours...now the proofing is around 1 1/2 to
2 hours.. total of five hours plus half and hour of baking .

..That is a somewhat short for classical good quality French bread
IMO and experience
Five and half hours is not enough to produce the desired fermentation
flavor that is produced by artisanal type french bread which is the
considered the yardstick for quality ...

An old time French baker whom I had worked for some time in the past
remarked that ordinary french bread made in many parts of France in
midnight and baked in the morning ,,,is just ordinary tasting...

>This is how I'll make this kind of bread again

If you are already happy with that kind of bread .....then good for
you..