Hello! This was my first attempt at creating the Tartine Basic Country Loaf.
I can describe what I did in terms of the timing of the Bulk Fermentation and even when the Leaven was ready. I found myself doing 3-4 turns during each turn, which may have made the dough stiff. Here are the pictures of the final products. I'm happy with the result being my first time ever baking sourdough, but I am excited to adventure into a better process. I live in Eugene and the current temperature these days is high of 54F and low of 37F, so I may have rushed the process. I would love feedback from anyone if possible! Thank you!
If you followed the timing from the book (3-4 hours at bulk, etc IIRC) then you probably rushed the process a bit at 54*F since the timing in the book is designed around 78-82*F. Don't sweat it though, there are examples of people adapting the recipe to fit their life/environment, so it's 100% doable at 54*F. You'll just have to wait a bit longer at each step
I stumbled across this video recently and at 10:14 there is a good visual of what the dough looks like when Chad is making it at the end of bulk fermentation. https://www.bonappetit.com/video/watch/handcrafted-how-to-make-3-kinds-of-bread-from-1-sourdough-starter
My house is usually around 64-65*F in the winter like it is now. If I leave the light on in the oven, it usually creates a 75-78*F environment that is great for this recipe. If that doesn't get warm enough, you can stick a large bowl of hot water in there with it.
The loaf looks a bit undercooked based on the density of the crumb. Perhaps a longer fermentation or up the temp w/ warmer water during bulk.