Tartine Country Loaf (Attempt 1)

Hey all, figured with New York on lockdown I might as well try some more "temperamental" recipes. I've had the Tartine Breads book for a while now but some horror stories about soupy doughs kept me away. 

I put two loaves together last night on a ~3 hour bulk fermentation and then 13 hours in the fridge. Took them out 45 minutes before they went in and was surprised at how much they proofed up in that time, a very noticeable expansion after that long night in the cooler. I used the Dutch oven method for both. 

900g KA Bread Flour

100g KA Whole Wheat Flour

200g 125% hydration leaven

700g (+20g for salt) H20

20g salt

Honestly I'm thrilled with how it turned out, easily one of the prettiest looking loaves I've made so far, and a really generous oven spring given that each loaf was about 900g going into the pan. This recipe has also given me reason to reconsider how I bake - I used to put flour in the bowl first and then add water. The result has been so much better adding water first, mixing in the leaven, and then adding flour to that pool.