Here you go https://fgbc.dk/38p the loaf I posted (#27) first was made with this formula.
Hint
Make sure your starter is really active (bubbly) before starting.
develop your gluten so that it passes the window pane test.
Retard the rise by proofing in the fridge overnight
Cook really hot with steam for first 15 mins straight from the fridge
The site I've given the link for is a great calculator for budding bread-men/persons
Good luck
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