White spelled T65 (12.3g protein)
30g salt - 9g dry yeast / liter
fridge 24h and 3h at room temp
I struggled to incorporate all the water, after 12min of kneading I made a break of 30 minutes in the fridge, then I kneaded again 3min.
I was pleasantly surprised with the result, airy and super lightweight crumb, a real cloud but the taste was very neutral, like a white flour.
Next time I'll add 20% of wholemeal wheat.