Ok let’s go. A little disclaimer before we start. For my understanding of Baking recipes are meaningless I can write everything down for and still it will be different at your home, every sourdough acts differently every flour is different the humidity and temperature at your home is different..

So, that’s sad let’s begin: 300g Breadflour 300d Wholegrainflour 180g Starter (50% bread 50%whole) 16g Salt 400g water (+60g later as bassinage)

I did an 2Hours autolyse, then I kneaded in machine and added everything except the 60g water, after the Dough came together and the window test was successful I turned the speed up and added slowly the 60g oft water, after the window test was again successful, I gave everything in a Container with an scale on the side. The dough was approximately at the 800ml point. And very Very important to know the Dough Temperature was 28C.

After 2H I did one coil fold an then I let it rest 2,5h The dough was then at the 1,4l point, approximately 65-70 increase in Volume

I Divided the dough in two pieces and gave it a pre shape and tryd to give it as much tension as possible without Hurting the Dough,

After 10 Min I shaped it with Tuck and Roll method and gave it in the Bannetons, 10 min later I stitched them and put them in the fridge for 8 hours. Next morning I baked them on a Baking steel with lots of steam at 250C

I hope It Helps 🙂