WFO sourdough

I've been baking a lot of pizza in my new WFO and a lot of Tartine style country loaf in my indoor oven.  Today is the first time I've combined the two.   Tartine loaf at 65% hydration (I thought it would become pizza).  It went into the oven at about 450 degrees and after about 36 hours of mostly refrigerated fermentation.  It came out pretty sour with a real thick crust.  Very happy with it.  Can't wait to try again.

Crumb: