Prepare the preferment by mixing the starter, 100g bread flour, and 100g water. Let it puff up to 4 times its volume in 7 hours.
Combine the preferment with the remaining ingredients.
Knead the dough for 3 short kneads/rests within 30 minutes.
Perform 2 fold/turns within 2 hours.
Shape the dough and refrigerate for half an hour.
Preheat the oven to 230°C and bake for 15 minutes, then reduce to 190°C and bake for an additional 30 minutes.
