From this recipe but with all-purpose and almond flour in place of bread and rye flour. This recipe requires a lot more prep and rise time. I actually made the preferment three days ago (at the same time as my last batch) but didn’t have time to bake so it stayed in the fridge until today. It had started to fall when I pulled it out, so that may have adversely affected the bread. It’s got a bit of an odor – my wife and I are uncertain whether it’s yeasty or caused by the almond flour. The crust and overall flavor seem improved over previous breads though. The crumb is still pretty tight, but the most open I’ve had so far.