Thank you all.
Chau - This cooked a bit longer than normal, and could have gone another 10 seconds in a larger oven. The crispness was that slight, slight veneer shell - not a crunch.
Andre - The dough was not slappable during the stretch. It was gently pushed outwards and then stretched on the peel for final size.
This was made according to the Tartine method with four stretch and folds, bulk overnight in the fridge, balled in the morning, and room temp until bake in the evening. This is, I believe, the workflow used by Bill in his video posted earlier.