I threw out my two experimental loaves, so I needed to make some more for myself. This is the tartine country loaf again, and I almost followed the instructions.

Only alteration was that, instead of feeding the starter the night before, I mixed about a 50/50 ripe starter to fresh flour mixture this morning.

Autolyse: 700g cold water, 200g leaven, 900g AP, 100g semolina flour, mix by hand, rest 25-40min

Add 21g salt dissolved in 50g water

Bulk ferment probably 6 hours, turned every 30min for the first

After BF, removed, form rounds and rested for 15ish min

Shaped into loaves and proof next to preheating oven for an hour, the other is in the fridge