85% Hydration

After trying 80% hydration with good success - I decided to try 85% hydration.  The crust was very crisp and the crumb quite moist - but I'm not pleased with the oven spring.  I think this dough would be great for pizza.  I used the "slap and fold" method for three turns on the bench after following Tartine's recipe for the initial turns in a combi square container.