Baked these yesterday afternoon. Tartine basic boules with 50% Bob's Red Mill WW and 50% KA AP at 80% hydration. Overnight in the refrigerator. I usually pop them, one at a time, right into the hot Dutch oven, but this time I let them sit out at room temperature for a couple hours. Not sure if it made any difference, though they seem to have a bit more oven spring.