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