This is the best loaf yet! Decided to go with the Tartine recipe again (half recipe), this time skipping the whole wheat. I used mostly bread flour with a little all purpose because I ran out. This one ended up proofing in the fridge overnight because I didn’t have time to bake it yesterday. Took it out of the fridge and let it warm up for about 3 hours before baking. For the scoring I did alternating diagonal slashes around the top. I think that really helped it bake up nice and round. I was shocked when I took the lid off and saw how high it had risen. And it tastes wonderful. Not very sour.