For a 940g loaf you will need:
° 500g Primitive type 1 flour (300W, 13g protein)
350g water at 25 °
° 80g of doubled liquid mother yeast (or 2g of fresh beer yeast)
° 10g fine salt
- Autolysis of 3h with flour, yeast and all the water.
- Add the salt, knead 2 minutes, let rise 90 minutes at 25 ° degrees.
- Knead again 2 minutes, let rise 1h at 25 °.
- Make the 1st fold, let rise 45 minutes at 25 °.
- Make the 2nd fold, let rise 45 minutes at 25 °.
- Form the loaf.
- Put in the fridge for 12/18 hours.
- Fridge / oven cooking at 230/240 ° for 30 minutes with lid, lower to 180 ° and finish cooking for another 30 minutes.

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