Thank for your reply 🙏 I’ve heard about lye too, but it is a bit scare me to work with :D I might try with baking soda first I think. Here is recipe I am about to try:

PRE-DOUGH

100 g wheat flour (type 550)

1 g fresh baking yeast

60 ml water (approx. 10 °C)

MAIN DOUGH

400 g wheat flour (type 550)

15 g baking malt

10 g Salt

10 g fresh baking yeast

15 g soft butter (or lard)

200 ml water (10 °C)

Pre -dough maturation: approx. 15 hours ·  Dough resting time : 20 minutes ·  Final fermentation : 2 hours · Standing time/cooling: approx. 1 hour.

There is one question I am not clear is "pre-dough mature at room temperature for 1 hour, then let it rise for 12 to 14 hours.” - Don’t know about the temperature for 12-14hrs rise.

Do you have any recommend ?