First time in a long time I've made the tartine country loaf and actually followed the recipe. God, it's so good. The way the dough feels, the sheen on the crust, the smell is incredible, just an absolutely fantastic recipe
(I will admit they look pretty underproofed, this recipe usually doesn't have that vigorous of oven spring or a big ear, but I was impatient)
My shaping was also mediocre at best
Loaf 1: 15 hour cold proof
Loaf 2: 16ish hours
Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat
Morning: 700g 80° water, 200g leaven, 900g AP, 100g WW, mix, rest 25-40min
Add 21g salt dissolved in 50g water
Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)
After BF, divide and shape into rounds for 20-30min bench rest
Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge