The source for the recipe is this site: http://breadmakingblog.breadexperience.com/2011/02/tartine-country-bread.html
I've tried this recipe two times and it's come out the same both times. If I try it again I'm going to increase the flour or reduce the water. I'm going to post the recipe and methods and then add the paictures from along the way.
1. Grab 1 TBSP sourdough starter and add 200 grams warm water and 100 grams bread flour and 1oo grams whole wheat flour. Mix and let it percolate overnight.
2. Take half of the leaven and add it to 700 grams of water. Add 900 grams of bread flour and 100 grams of whole wheat flour. Mix.
3. Let the mixture rest for 30-45 minutes.
4. Add 20 grams salt. Add 50 grams water. Mix.
5. Put dough in a large bowl and let frement for 3 - 4 hours, turning every 15 minutes. The original recipe called for turning every 30 minutes. I doubled it this time to see if it would make the dough less wobbly. It was not sufficient to make the dough easy to handle. I'll go back to every 30 minutes the next time I try this.
5a. A turn consists of looking at the dough in the bowl, lifting the dough at the far end up, stretching it, and then folding over the bit of the dough nearest you. Rotate the bowl 90 degrees and do it again, and again, and again.
6. Dump the dough out on to an unfloured surface, sprinkle the top of the dough with flour. Divide the dough in half.
7. Flip each half over so the floured side is down.
8. Fold each half so that the floured side encompasses all of the outer surface of the dough.
9. Shape into a round shape. Cover with a kitchen towel. Let rest for 30 minutes.
10. Do letter folds on each of the halves to build tension in the loaves. Seal the loaves at a seam. Place in a bannetton to rise for 3 to 4 hours.
11. Heat the oven with a baking stone in it to 500.
12. Turn the dough out onto the baking stone. Turn the oven down to 450 and bake for approximately 40 minutes.
13. That concludes what I did for these loaves. Now come the pictures...

The dough after mixing
The dough in its fermentation bowl
The dough as it's being folded for the last time.
The dough as it's being folded for the last time.
The dough as it's being folded for the last time.
The dough as it's being folded for the last time.
Shaping after 4 hour fermentation
In the bannetton after 4 hours
In the bannetton after 4 hours
Trying to get it out onto the baking stone
Trying to get it out onto the baking stone
Trying to get it out onto the baking stone
Trying to get it out onto the baking stone
Trying to get it out onto the baking stone
Trying to get it out onto the baking stone
After baking
After baking
After baking
At least it tasted good.