Made two more Tartine inspired loaves one 10% whole wheat and the other 40%. Pushed levain to 20% which gave me some more loft though still not what I see in other posts. Crumb and flavor still good though. I also modified procedure to let me do bulk fermentation Friday night by doing extended autolyse and levain while at work. This way I wasn't chained to the kitchen all Saturday :). I think next is increasing volume I'm looking for in proof.