This dough takes a good amount of abuse:

1. Bulk ferment times was 5 hours (2-3 hours too long).  The ferment had bubbled over, growing more than 2.5x the original size.
2. Only stretch and folded in the beginning hour.
3. Haphazard mix of rye (5%) and whole wheat (15%+).

On a weekend day that I want bread, but don’t want to be holden to a baker’s schedule, this modified Tartine country loaf seems to be working.