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