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Started off with Tartine then have picked up bits and bobs from FWSY. Been making sourdough for about 10 years now so my method has probably evolved a bit away from both of those.
Most consistent improvements for most people are using a Dutch oven, and a cold overnight prove.
Bainbridge-
What hydration? I think I take it too far, current lot is about 75-77.5%, but I reckon I could do with cutting it down a bit so it holds its shape better without over mixing.
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Final prove in a banneton? How do you transfer it to the Dutch oven? I tend to just prove it in the mixing bowl and tip it in, which sacrifices some dough structure for less faff, but looking at beautifully scored loaves like that makes me want to up my game...
Nef
Thrustvector
Looks banging - what method are you using?