Been perusing this again and it has inspired me.
I'm doing an experiment, the dough is 90% hydration and I'm going to let the autolyse go for 5-6 hours, then add salt and starter, bulk ferment and shaping in the evening, bake in the morning
I think it's likely to be more or less a failure, but i realized that the loaves I'm getting from the tartine recipe look almost nothing like the ones in the book, so i gotta shake things up
This guy's Champlain Sourdough, and variations where I increase the percentage of whole grain flour, is my go to for a crusty sourdough loaf. I've also reconstructed a mostly wholegrain sourdough sandwich loaf (in loaf pan) from one of his blog posts, and it has become another go to loaf for me.
I really like his dough handling techniques and think he explains then in a way that no one else seems to, while always emphasizing that this is a way to do it that achieves such and such effect, but you can do it differently for a different effect. His YouTube videos are well worth watching to get a feel for that.