rev_jon's blog

The full text of the recipe is here: https://www.theperfectloaf.com/beginners-sourdough-bread/

But, in summary: 

From How to Make Bread by E. Hadjiandreou

• 250g Bread Flour (BRM)
• 100g Whole-wheat flour (BRM)
• 50g Rye flour (BRM)
• 6g salt
• 150g sourdough starter (100% made with KAF AP & bread flour)
• 300g water 

79% hydration

4 pull and fold style kneads, 10 minutes apart

overnight rest in fridge (12 hours)

2 hours on counter to come to room temp before shaping

proof in round banneton 2 hours at 75 degrees-ish (oven with periodic blasts of bread proof setting)