Tartine-ish loaf, or not really

So I've bee seeing Tartine bread realated posts and videos all over and I thought I had a good idea of the general principles, so I decided to try my hand at it. I tried to follow the general method: autolyse, mix, strech and fold every half hour, six times, shape, cold proofing overnight.

The thing was I messed up with the measurement and initially added too little water, then added more for the autolyse and reduced the amount of starter. The dough consistency felt right so I moved on. I don't think that the gluten was developed enough during the strech and folds because when I turned the loaf on the peel it was too slack and flat and it just spread when I tried to slash it so it had no ear al all. 

But even so, there was a nice oven spring, the crust is crusty enough, the crumb is light and rather open and the flavor is there, wheaty and slightly sour. It was not a very succesful experiment, but it will not go uneaten either!