Saturday's bake

The good news on this bread is I know my sourdough culture is strong enough, after several failed attempts this week. However, I have to wonder (despite the great ear) if it was proofed enough. I did the basic Tartine bread and let it rise overnight in the fridge (about 10 hours). I'm surprised it was so much smaller than my Forkish breads, but then with many of those I've been adding instant yeast as insurance (using his hybrid dough recipe) so that could be some of the difference. But I'm sure there's other things. Bulk ferment not long enough? Fin