I recently visited Claudio Perrando's site:
Mainly it's a pay by recipe site and also gives details of the many courses he runs, but he does provide a few complimentary recipes and this German Landbrot (country bread) is one of them that caught my interest.
You do have to register to download the recipes, but no money or card details are required.
It's a fairly standard recipe with a 2 build levain, made with Tipo 1, whole rye, whole wheat and bread flour.
The main dough contains the same flours, except no BF. The main dough is mixed, fermented 4 hours and bulk retarded overnight.
I was pretty happy with the bread I made; the crumb wasn't as open as in Claudio's pictures, but it had good texture. Next time I will try mixing for less than the 8 mins high speed he specifies - possibly he is referring to a stand mixer rather than a spiral mixer.