I found a recipe for a bread called Pane Valle Maggia. According to the author, it comes from Lugano in the southern part of Switzerland, and it’s a bread with a lot of taste that goes well with charcuterie like salami and dry-cured ham.

That’s my type of bread, I said to myself.
Besides, It looked quite easy to do.
The original recipe called for both sourdough starter and commercial yeast, but I wanted to try with sourdough starter only.
But then I made some calculations and realized that the hydration was about 80%, and I understood that it wouldn’t be that easy.