This is a pretty standard sourdough, but made with a very high hydration starter. All of the liquid for the dough is in the starter. You let it ferment and then just add flour and salt. No additional liquid is added.

Fred Bread

Slightly adapted from Sourdough Companion

Ingredients

Starter/Preferment

• 2g ripe/active starter (100% hydration)
• 483g water
• 268g hard (strong/high grade/bread) whole wheat flour

Dough

• starter/preferment (from above)
• 430g hard (strong/high grade/bread) whole wheat flour
• 12g coarse sea salt

Directions

1. Mix starter into water in a large bowl.
2. Add flour and thoroughly combine.
3. Cover and let sit at room temperature for 24-36 hours. (I cut mine a bit short because I was worried about overfermenting it, but I probably should've let it go at least 24.)
4. Add 430g more flour to the starter mixture and mix well.
5. Cover and let stand for 30-60 minutes.
6. Add the salt and knead it in.
7. Let stand at room temperature for 4-6 hours, stretching every hour or two.
8. Divide into two equal portions, round each portion, cover, and let rest for 20-30 minutes.
9. Shape each portion into a loaf and place each in a floured banneton.
10. Cover the bannetons and transfer to fridge for 12-18 hours.
11. Preheat oven to 250°C (475°F), grease a baking sheet, and sprinkle it with cornmeal.
12. Pour some boiling wter into a roasting pan and place it on the bottom rack of the preheated oven.
13. Turn the risen loaves out onto the prepared baking sheet and spritz the crusts with a little water.
14. Slash the loaves as desired.
15. Bake on middle rack (above roasting pan) at 250°C (475°F) for 15 minutes.
16. Remove roasting pan from oven and reduce oven temperature to 200°C (400°F).
17. Bake loaves for another 10 minutes at 200°C (400°F). Check for doness. Add a little more time if needed.
18. Turn off oven and leave loaves inside for another 10 minutes.
19. Remove from oven and transfer to wire rack to cool.