This is how the original “recipe” looked:
And this is my version scaled to 940g:
This dough came out so wet I added an additional 35g flour.
Usual routine, hand mix, 3 x 10 kneads with 5 minute rests, 4 hours fermentation with folds at hourly intervals. Shape, 3½ hours prove in basket. Baked in the Pico 50 minutes, 250C top 220C bottom, steam for 15 minutes. In a convection oven I would have given it a straight 50 minutes at 210C.
OK, the bread looks fairly spectacularly burnt but the crumb was fine. Bit of sloppy baking on my part …