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

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. (For a more sour bread, mix in all of the flour.) 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. (Skip this step if you previously used all the flour for the first rise.) 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 some more flour to adjust the texture. Make sure there are no lumps of un-mixed flour. 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 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 55 minutes. 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.