By my reckoning the final dough is 58 %; not THAT dry. (wildyeastblog.com)
In a stand mixer with dough hook, combine all of the final dough ingredients, except about 10 % of the water, in low speed. (wildyeastblog.com)
It's actually just a small mixture of flour, a pinch of yeast, and water that's left to ferment overnight before making the final dough. (cookingwithbooks.net)