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 week...is 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 https://bakingnaturally.org/high-altitude-baking-adjustments/

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
1 1/2 cups water
Scant tbsp. salt

Mix together the starter, 400 grams of flour, and 1 1/2 cups water. Whisk thoroughly, and allow to rise (covered with a plate or plastic wrap) on the counter at cool room temperature for ~12 hours.

Mix in the remaining flour and salt, and stir thoroughly. Allow the dough to rest for 15 minutes, while you line an 8x8" pan with parchment paper.

Put the dough into the pan, and allow to rise for another ~12-24 hours in the refrigerator. You'll want to bread to be covered, but you _won't_ want the cover to touch the dough. Leave some space for a bit of rise (but not a lot). 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 cover to the oven and bake for 50 minutes. Remove the cover, turn down the oven to 400f, and bake for another 15 minutes, or until the bread is done, registers ~190f-200f on an instant-read thermometer, and is nicely browned.

Cool thoroughly before slicing.