This is Maurizio Leos best sourdough recipe but with 80%-ish water instead of 85%. My flour actually probably could’ve taken the 85%
Mix 822g flour, 64g ww flour, and 650g water and let autolyse 1 hour.
Add 151g levain, 17g salt, 85g waterish - I didn't measure, just added reserved water by feel.
Fold every 15 minutes 3 times then every 30 minutes 3 times. Total bulk 4 hours. Shape (no preshape) and proof in fridge overnight.
Preheat oven with dutch oven at 550f for 30 minutes. Score and put loaf in, drop heat to 500f, timer for 20 minutes then lid off for 10-15min until desired color.
