How to make White Sourdough Bread Wild Yeast Starter Leaven Country Bread Tartine Bread

Making Leaven(Levain)(prefermented dough) 100g starter (well fermented state) 100g all purpose flour 100g water(24) Mix evenly as above formula Actual completion temperature: 25 Ferment until two times more swollen. Making dough (B s () Baker s Percentage Bakers Percent) (Tr (g) actual input amount Truth Input) Dough formula, 1 loaf(dough weight: 800 g) B s (): 77, Tr (g): 310 g Water (289g of water before salt injection + 21g of water after salt injection) B s (): 20, Tr (g): 80g Leaven(Levain) B s (): 70, Tr (g): 281 g Strong flour B s (): 30, Tr (g): 121 g All purpose flour B s (): 2, Tr (g): 8g Salt