Has anyone managed Chad Robertson’s Tartine sourdough?

[whataboutbob]

Just that really, I’m trying to improve my sourdough baking but am struggling a bit. I wonder if this iconic recipe works in our cold U.K. climate.

Yes I use this method and it works well.
I often feed the starter and pop in a low oven around 30deg - no higher and it can activate within around 2.5 hours if I forget to start the night before.
The no kneed aspect is easy. I leave to prove in fridge overnight and cook early morning.

Thanks @Theweek and sorry for v v late reply, I have been masochistically sticking at it and managed a few decent loaves ( and a few frisbees). I think temperature is key and definitely supporting the dough throughout the process with a boost in temperature to around 25C makes a difference ( I warm the oven then switch off).