ThePerfectLoaf Best Sourdough at ~80% hydration
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.