The starter is always fed at 1 : 4 : 4 (mother starter : water : flour), and 45 g always goes back into the fridge; only the part that goes into the dough changes. Hydration assumes a 100% hydration mother starter. The mother starter is capped at 35 g, which is why the slider stops at 2025 g.
Recipe for a 1350 g loaf
Estimated times. A 1 : 4 : 4 starter typically peaks in 4–6 hours at around 24 °C, longer in a cooler kitchen. The real cue is doubled volume, not the clock. Baking and cooling times change with the size of the loaf (based on 2 × 25 minutes of baking and 1 hour of cooling for 1350 g, scaled with the cube root of the weight and rounded to 5 minutes). Proofing times do not depend on the size.
Preparation
In the morning, take the starter out of the fridge and feed it (25 g mother starter, 100 g water, 100 g flour). Take 45 g of it for the next mother starter.
Mix the autolyse ingredients (700 g flour, 420 g water).
Make the tangzhong (20 g flour, 100 g water) and let it cool.
Put the 45 g of mother starter you set aside into the fridge.
Wait for the starter to peak.
Making the dough
Once the starter has peaked (doubled in size but not yet starting to fall), mix everything together in a stand mixer with a dough hook, work it with the slap-and-fold technique, and put it into a covered proofing bowl.
Wait about 1 hour.
Laminate. This is when sun-dried tomatoes, olives, cheese, pre-soaked seeds and the like can go in. Fold it up and cover.
Wait 45 minutes.
1st fold
Wait 45 minutes.
2nd fold
Wait 45 minutes.
3rd fold
Wait 1 hour.
Take the dough out of the bowl, pre-shape it on a floured counter, and cover it with the bowl.
Wait 20 minutes.
Do the final shaping. Line the proofing bowl with a kitchen towel, dust it with flour, and put the shaped dough in upside down. If the bottom has opened up, pinch it closed. Flour the top as well, seal it airtight, and put it in the fridge overnight.
Baking
Preheat the oven to 250 °C with a suitably sized pot inside.
Wait 25 minutes.
Turn the dough out onto baking paper, score it, spritz it with water, sprinkle it, then put it into the oven in the hot pot.
Wait 25 minutes.
Take it out of the pot and finish baking at 220 °C.
Wait 25 minutes.
Put the finished loaf on a rack, spritz it with water, and let it cool.
Wait at least 1 hour.
When you really can't wait any longer, slice it and dig in. Best with butter.