Sourdough version you may have to adjust the amount of levain. At 3.5% PreFerment Flour (PFF) 2-4 day retard should work.
(1) In your mixer bowl(or by hand) dissolve the Starter or yeast in all of the Final Dough Water except the HOLD OUT Water. (Add diastatic malt too) (2) Mix in the flours until well hydrated (3) Allow to fermentolyse for 1hr (4) Mix in the remaining HOLD OUT Water, salt, and sugar mix until well-incorporated. (5) Slowly drizzle in the oil until well combined. (6) Beat or knead by hand until dough is moderately developed. The dough will be sticky and elastic. If kneading by hand, use slightly wet hands and avoid adding more flour.