I posted the first half of this earlier today: http://porterhouse.typepad.com/porter_house/2011/01/tartine-country-bread.html
I continued the folding for 2 1/2 hours and then let it rise another 30 minutes. During that time I read that Robertson liked to use a 1/1 mix of rice flour and all-purpose flour for shaping the dough. I made some flour out of brown rice in my Vita Mix. Than dusted my surface, and dumped out the dough.
I divided the dough in half and shaped each into a boule. I put them seam side up in a heavily floured tea towel inside a bowl. They rose for the next 3 hours. I really wish I had taken a before photo of them so that you could see how much they rose. I can't believe that they rose that much with just the wild yeast. It is so cool! Here is one after the rise:
I preheated my dutch oven in the oven to 500 degrees. I cheated and turned my dough out onto a piece of parchment. Than I lifted the dough on the parchment into the dutch oven. It baked for 20 minutes with the lid on and then about another 20 without the lid. The loaves had awesome oven spring and looked amazingly beautiful. I believe they are the best looking loaves I have ever turned out.
These loaves took nearly 12 hours to finish today so I was forced to cut into one while it was still warm. We needed the bread to serve with our corned beef, cabbage, and black eyed peas. The crust was extremely crisp and shattered when I cut into it. The bread had a lovely open, holey crumb. The taste was hearty and delicious with the perfect amount of sour-ness.
I am beyond thrilled with my success and I cannot wait to continue experimenting!