Weigh the ingredients. Anyone who, like me, has a Kenwood Chef food processor mixes the dough for 5 minutes on the lowest setting. If it is too dry, add water. The dough should be damp and sticky. Then knead for another 5 minutes on the next level.
I put the moist dough in a sufficiently large plastic bowl with a lid. This dough stays at room temperature for 2 hours and is best folded from the outside inwards every half an hour using a dough card. Then it goes back to the refrigerator with the lid for 24 hours.
The next day, acclimate for 30 minutes at room temperature. Then take it out of the bowl and shape and grind into a round loaf. If you have, you can put it in a proving basket. There he should rest for another 1 - 1.5 hours with the end up. Preheat the oven to 230 ° C. Since I use a baking stone, preheating takes at least 40 - 45 minutes. Put the bread in the oven and bake with steam for the first 10 minutes. For me, the oven can do that and I also make steam with a spray bottle. After 10 minutes, reduce the heat to 210 ° C and bake for a total of 55 - 60 minutes. Then take the bread out of the oven and let it cool on a rack. The bread tastes good for a long time due to the high moisture content.
A word about leaven: I take care of my own. It rests in the refrigerator. It's quite frugal, but has no name, which I have been told is modern now. You can use one from the trade or you can rededicate yours. Mine is actually a wheat sourdough. 1 tbsp of it as a starter with 50g water and 50g. Mix wholemeal spelled flour and repeat this process for 3 or 4 days. It has already been rededicated in a spelled sourdough.