This was an 87% hydration sourdough country loaf that I baked today. I started the process with 100% flour and 80% water in the spiral and mixed until combined. I let this autolyse for an hour. I added 30% young levain and mixed the dough first a couple of minutes. I then added the remaining 7% water and 2% salt slowly and mixed the dough until I achieved the desired consistency. I bulked the dough until 60% volume at dough temp 25C. I gave the dough two very strong folds within the 45 mins and then left it to rest. I preshaped lightly and then shaped with minimal degassing. I then retarded these at 6.5C for 10 hours.