First Tartine 3 Attempt
I couldn't wait another day to order Tartine 3, and when I went to buy it, I found a "used like new" copy for under $12. Must have been my day. I made the first recipe using starter I had on hand, feeding twice daily preceding the bake, and used a young levain. I'm not sure why the recipe calls for twice as much levain to be made as the recipe calls for. Also, dutch ovens always burn the bottoms.
Other than than, I'm overall pleased with the result, and the crumb is pretty open for the percentage of WW used. I wouldn't describe the crumb as "custardy," though. I used 50/50 WW/AP for the "high extraction" per Robertson's suggestion. I would prefer a dabrownman method sifting and pre-ferment of the bran, but I don't really have the setup for that yet (a mill, for instance).
I really enjoyed working with the high hydration dough at high temperature fermentation. Here it is in stages.