I make multiple loaves, the quantities quoted are for EACH loaf; so you will need to adjust for your number.
This recipe is based on one fromTeresa L Greenway.
130 g of vigorous sourdough starter at 100% hydration
275 g water
10 g salt450 g strong white flour
Best started at lunchtime
Mix everything together and cover in a large container
After 2 hours fold the dough, not kneading it, just pick up a corner of the dough and fold the dough in half.
Do this four times.Pick the ball of dough up and turn it over
Leave for another two hours
Fold again as above
Leave for two hours
Shape it into a banneton and cover with a plastic bag
Leave for two hours, then put it in the fridge overnight
Next morning turn the oven to max (240°C) with a baking stone or heavy baking sheet for the loaf to cook on
Remove the banneton from the fridge, take off the plastic and leave it for one hour, while the oven warms up
Turn the loaf out, slash and bake for 45 minutes, the internal temperature needs to be 95°C or higher, or make sure it sounds hollow if you don't have a thermometer.