Rough calculation of hydration:

starter has: 100 % = 1 kg water is 500 g flour is 800 g

leftover bread has > 300 % = 4 kg water is 320 g, flour is 800 g

dough water is 3.5 kg flour is 9.5 kg

From recipe:

step	hydration	water	flour

starter	100 %	500 g	500 g
lo bread	> 300 %	3200 g	800 g
dough		3500 g	9500 g

Total		7200 g	10800 g
		66.6 %	100 %

Bakingtemperature: 160 C (320F), dropping to 120 C (248F)
Bakingtime: 20-24 hours

from Handbuch Sauerteig:

Sourdough <= 10 %
baking 16 - 24 hours
temp 100 - 120 C = 212 - 250 F

Retsel steel burr 1/2 turn open is 27 % coarse, 73 % sifted
1 turn open is 81 % coarse, 19 % sifted
sieve has 1 mm sqare openings