For 3 loaves

600g flour 550
400g smoked flour
200g sourdough, alternatively 3g fresh yeast
800g water Attention!
22g salt

For 1 loaf

300g flour 550
200g smoked flour
100g sourdough, alternatively 1,5g fresh yeast
400g water Attention!
11g salt

Mix the flours with the sourdough (alternatively fresh yeast) and water - not over 20 degrees and not immediately the entire amount of water - in the food processor for about 2-3 minutes and let the dough rest in the machine for 1 hour for autolysis. Only then add the salt. Let knead for 20 minutes. The dough will still be very soft.

Grease a large shallow bowl, preferably rectangular, and put the dough in it, cover and let it rest for 30 minutes. The dough will still be very soft. Stretch and fold the dough. Let it stand at room temperature for 2-3 hours. During this time, stretch and fold the dough 3-4 times.
Then it goes into the refrigerator overnight. Grease a new bowl and put the dough in it.

Take the dough out let it rest for 2 hours, stretch and fold again and let it stand at room temperature for 2 hours.

Generously flour the work surface, carefully put the dough on it, divide the dough into 3 parts and carefully and generously shape it round with flour. But be careful not to work the flour into the dough. 

Piece proofing - on the work surface floured generously with baker's twine at the bottom 1 hour. 

The dough runs a bit wide, so just before it goes into the oven, shape it round again and cut 4x from the center to the edge. This is best done with a razor blade.

Preheat the oven to 250 degrees. Put the loaves in the oven, pour 1 cup of water on the bottom. Reduce the heat to 220 degrees. Bake the loaves for 20 minutes, open the oven door and let the steam out. Bake the loaves until done, about 30 minutes.

Notes:

1. attempt 1 bread with yeast and 400g water - wonderful result.

2. attempt with 158 Ruch flour topped up with 2g of baker's malt, 550 flour and 400g of water. The dough is more liquid than with 200g Ruch flour - becomes a flatbread, so not comparable. But it still tastes good. - There you see how sensitive bread baking is.