I’m fluent in bread geek. Here’s some translations:

• Tartine’s ratios just means they’ve adjusted the recipe from Tartine Bakery’s country loaf recipe for their batch size: https://tartinebakery.com/stories/country-bread
• Autolyse is when you mix just the water and flour and let that rest.
• Fermentolyse is an autolyse with the sourdough starter added.
• Stretch and Fold is a process where you develop gluten by stretching and folding over the dough on itself a few times.
• Bulk ferment is just fermenting the whole dough as opposed to separate pre-baked loaves.
• Lamination is stretching the dough into a thin sheet and re-folding or rolling it to develop even more gluten strength.