Time, hydration and blisters with Tartine basic country loaf

It's been fun to keep at a single loaf for an extended period. I've been making Chad's basic loaf nearly every week for over a year, experimenting with different fermentation temperatures so that I can bend the formula to fit my always changing farming schedule. Here's what I got from delayed fermentations both at the first stage (stretched it from the recommended four hours to eight), and at the final stage (fermentation overnight in my root cellar, 45 degrees). 

This time around I added ground rosemary (from my garden) to the loaves. Love the flexibility of this approach and formula.