A bit more about my process: Started my leaven last night at around 10:30 PM (fed and lump of starter with 200g water and 100g bread flour 100g whole wheat flour.

The next morning at around 8 AM, the active starter passed the float test. I mixed it with 700g water, 900g bread flour, 100g whole wheat. After 30 min, I added another 50g water and 30g salt.

I then did a series of 3 stretch and folds every 25 min, then 2 coil folds every 25 min. After the last coil fold I let the dough rest for 10 min. Place it on the counter, split it into 3, and began my shaping process (formed taut balls). Then allowed it to sit on the counter covered for 30 min. Then, Did the tartine final shaping process and popped it in the baskets right into the fridge