Thom Leonard Country French bread:
Starter: 21grm starter, 100% hydration
90grm water
90grm all purpose KA flour
Let it stand for ~12 hours
The bread:
550g KA bread flour;
100g white whole wheat flour;
20g dark rye flour;
410 water;
200g starter (all of it);
16g salt;
Knead all the ingredients except of salt for 5 minutes on 2nd speed, add salt, knead for 5 more minutes; Put in oiled bowl, cover, rest for 1h30min, stretching 3 times with 30 minutes intervals.
Let it rest for 1h30min more;
Shape and put in the cheese fridge (55F) for ~16 hours.
Take it out of the fridge; Preheat oven to 500F. Slash and put in the oven, squirt 1/2 cup of water in the oven, reduce temp to 450F, make for 15 minutes;
Turn convection and reduce temp to 400F and bake for 28 more minutes.
Turn the oven off, open the door and let it stand for 5 more minutes to set the crust.
Let it cool as long as you can wait (3 hours). Enjoy!
