This is my attempt to corral a definitive recipe. I'm still a neophyte, so this is likely to change (as have all my other bread recipes over the years).
I'm going with notes taken from Culinary Exploration: System Reboot on dough that sticks to everything... i.e.: difficulty with low-strength flours.
This recipe sits around 65% hydration. It expects flour of 12% protein, so it must be adjusted—hence, the third column.
258g water = 60% hydration × 431g flour
260g water = 60% hydration × 430g flour
| 263g | water | 260g |
| 10g | salt | |
| 431g | bread flour | 430g |
| 96g | starter |
Adjust water down if protein less than 12%. Let's try 60% hydration so that the flour we have won't produce so sticky a dough. In the second formula, we'll round the numbers to even 10s. The result is a hydration barely over that: 60.465%.
Mix ½ the flour preliminarily in the water. Mix in the starter and salt. Add remaing flour and make a shaggy ball. Cover and ferment for 30 minutes.
Turn out onto wet surface. Wet one hand and knead to ensure homogeneity.
Make a ball, drop it back into the bowl and re-cover it to rest for 1 hour.
Make a rectangle and laminate or perform stretches, folds and turns in the bowl. Cover and proof for hours until risen 75%-80%.
Should be jiggly. Do not over-proof!
Pre-shape without degassing. Introduce some tension. Rest for 20 minutes uncovered.
Invert and final-shape introducing as maximum tension. Invert and pinch. Roll in rice flour and invert into banneton.
Wrap in ample plastic bag and leave to proof, about 2 hours—depending on ambient temperature.
Cold-ferment in refrigerator overnight.
Pre-heat oven to 430°.
Re-dust, invert and slash. Bake covrred for 20 minutes, uncover and bake 25 minutes more.