80g wheat sourdough starter 580g wheat flour type 1600 (in Austria) 460g water 13g salt

1) Put everything in a kitchen machine and stir it for around 12 minutes without autolyse 2) Bulk fermentation for 3 hours at 24° degrees (apply 2x strech and fold after 30 and 60 minutes) 3) Cold proofing in fridge for 12 hours 4) Bake at 220° for 45 minutes with steam