i got this from a member of the forno bravo site. pre ferment 300 g , caputo,180 g h2o 2 grams wet yeast. hand mix and rise at room temp 12 hours . it should slightly deflate, next day mix 900 g flour,540 h20 2 grams wet yeast. 30 grams of salt . do not overmix 4 minutes. let it rise at room temp two hours with a few folds. ball and refrigerate for later use. or because of the preferment you can use it within two to 4 hours. do not shoot me ,this is his recipe it is 60 % hydration which is what i wanted ,he recommended 65%.