Two Tartine Loaves with Different Scores

I give credit to your awesome site and my L.A. bread group for teaching me the ways. :)

Indeed, a lot of important lessons learned over the last few years. I'm gaining more confidence and getting better with every bake. This year I want to start experiment with different flours and blends and divert a bit from the standard Tartine fare. We'll see what happens!

I use Central Milling's ABC flour almost exclusively (mostly because it's relatively affordable, especially in bulk, compared to other flours). Here's the profile:

http://centralmilling.com/products/central-milling-artisan-bakers-craft-flour

You'll see from this post that it took a lot of questioning and learning from my mistakes to get to this point. Here's my procedure:

Morning, day 1: Make levain using 6 g of starter + 25 g of whole wheat + 25 AP + 50 g water, leave on counter
Evening, day 1: Mix 350 g water @ 80F + 100 g of levain + 50 g whole wheat + 450 g AP; add 10 g salt + 25 g water; fold and stretch once every hour for 3–4 hours; toss in fridge
Morning, day 2: Take out of fridge, bench rest for about 30 minutes; shape, toss in banneton
Evening, day 2: Bake

I shortened this method from three days and saw that I got better oven spring with two days. I'm thinking it's because the bread is less proofed, thus there is some oomph when the spring. While I got decent spring with a three-day proof, it wasn't quite as puffy.

Picture of this isn't as nice because I took it in the evening, but it gives you a sense of the crumb of these two loaves. Didn't manage to get a pic of the exact crumb of those loaves because we were on the go, but this was essentially what it looked like. Very happy with it—super open and light!

It was flat because I didn't proof it enough. It was way underproofed!