There’s a heart in my crumb

Tartine basic country loaf recipe

Quite happy with how airy this loaf turned out. And I got a little heart, plus a hidden face or two in the crumb.

What I did differently was to do a 2 hour autolyse without any starter in it. I also use a pure white starter, and I used 50/50 whole wheat and whole spelt instead of just the whole wheat in the recipe. Adds a nice flavor I think.
White flours are Caputo Manitoba and Norwegian 00 flour with 13% protein. Makes a fantastic dough that feels easy to work with.
I also did coil folds whenever the dough appeared to flatten out, 5 or 6 times with varying timing. Bulk fermented longer than suggested because I know that's how my starter and environment works. Shaped very loosely, which might be why there's uneven tension in the loaf, and it opened up weirdly. Oh well, I care more about the crumb than the outside aesthetic. Nice and soft, really good to eat.