https://share.google/2uLb8nd4Qq6twHfV6 ^link to the tartine bakery website

My condensed version:

Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat

Morning: Mix 700g 80° water and 200g leaven, then add 900g AP(or bread flour), 100g WW, mix, rest 25-40min

Add 21g salt dissolved in 50g water

Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)

After BF, divide and shape into rounds for 30-45min bench rest

Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge