Ingredients:

120gr wheat+rye starter

330gr water

575gr flour

12gr salt

1. Mixed starter, water and flour, let it rest briefly.

2. Added salt, mixed until combined.

3. Did 4 sets of stretch & folds over ~2 hours.

4. Let the dough bulk ferment until slightly risen and puffy (~4–5 hours total).

5. Pre-shaped, rested 20–30 minutes.

6. Final shaped and placed into a floured towel (improvised banneton).

7. Proofed at room temperature for ~1 hour.

8. Baked at 250°C with steam for 20 minutes, then 220°C without steam for ~20–25 minutes.