As usual, recipe is the tartine country loaf, this was another 1.5× batch. I shaped them a little on the early side, but left them on the counter another two or three hours, then they spent about 12 hours in the fridge. Aside from wanting a little more airy crumb, I have very little to complain about
I'd like slightly larger and more evenly spaced holes in the crumb, a slightly deeper score probably would've been better, and the oven temp was just a hair too hot, so the ear got scorched while the rest was appropriately browned.
They also ended up kinda flat, rather than round in profile