https://www.kingarthurflour.com/recipes/vermont-sourdough-recipe Bakers Percentage Liquid levain starter 154 gm all purpose flour190 gm water16 gm starter14 – 16 hours ferment Dough 740 gm bread flour98 gm rye flour491 gm water20 gm salt Autolyse 360 gm Levain1329 gm Dough (no salt)1 hour Mix 1689 gm Dough & Levain20 gm saltmedium gluten Development...

Ingredients 450 gm Bread Flour100 gm Sourdough starter325 gm water10 gm salt Autolyse 450 gm flour325 gm water1 hournotes:4:30am start5:30am done Mix 750 gm Autolyse10 gm salt100 gm starterfull gluten developmentnotes:5:30am3min mix very full gluten Bulk Fermentation every 30 min fold first 2 hoursevery 60 min fold next 2 hoursnotes:7:00am...