Super Easy and Also Delicious Sourdough Bread

We haven't eaten wheat in ten years...but that hasn't stopped me from wishing! And my latest goal is to someday soon heal our guts enough to be able to consume gluten-containing grains. Turns out that this not the week we are ready. But the bread I made was very easy and delicious, with great texture and rise. I recommend weighing the ingredients when indicated, because the volume measurements are approximate. The process takes 24 hours. I live and bake at ~3000ft above sea level, and ovens vary, so feel free to adjust accordingly if necessary

Timing Note: I recommend taking your starter out of the fridge three days before you want to bake, in the morning. Feed by stirring in approximately 3/4 c. flour (half and half whole grain and white is good, but any combination works) plus water to create a pancake-batter consistency. Do this in the evening of Day #1 as well, and again in the morning and evening on Day#2. The following morning (Day #3) you will have enough starter to bake with; start the bread in the morning on Day #3. After rising all day, you will shape the bread into a parchment lined pan in the evening of Day #3. Baking occurs in the morning on Day #4. You can adapt this schedule to work for you!

2 1/3 cups active sourdough starter (fed with whole wheat flour or 50/50 ww/white)
600 grams (~4 c.) all purpose white flour or bread flour
1 1/2 cups water
Scant tbsp. salt

Mix together the starter, flour, and 1 1/2 cups water. Mix thoroughly to make a slightly shaggy dough with all of its flour mixed in, and that holds its shape. Allow to rise (covered with a plate or plastic wrap) on the counter at cool room temperature for ~12 hours.

The dough should be a little loose compared with normal bread dough, but if it's too runny and can't hold its shape at all, add a small amount of flour to adjust the texture. Make sure there are no lumps of un-mixed flour. Fold the dough using a rubber spatula, over and over itself to make a loose ball of dough in the bowl. Allow the dough to rest for 15 minutes, while you line an 8x8" pan with parchment paper.

Fold the dough over itself a few more times (this stretches and activates the gluten, smoothing the finished crust). Put the dough into the pan, and allow to rise for another ~12-24 hours in the refrigerator. You'll want the bread to be covered, but you _won't_ want the cover to touch the dough. Leave some space for a bit of rise. It's useful to invert a larger, deeper baking pan over the proofing bread.

When you're ready to bake and have a preheated 450f oven ready to go, slash the top of the refrigerated dough a few times with a wet, sharp knife (1/4" deep). Transfer the loaf with its oversized cover to the oven and bake for 1 hour. Remove the cover, turn down the oven to 400f, and bake for another 8-10 minutes, or until the bread is done, registers ~190f-200f on an instant-read thermometer, and is nicely browned.

Cool thoroughly before slicing.