I tried, I swear I tried. Same Tartine percentages compared to the flour in the recipe (20% leaven, 2% salt, 75% water). Docked it in the fridge for 11 hours; the dough came out cold but developed. I pre-shaped, bench rested then performed a final shaping and let it bench proof for 2 1/2 hours before baking. Post-bake weight was 90%…another fucking paver.
So, I’m upping my leaven to 33% and leaving it on the countertop overnight.