I've not often tried to write down recipes, but i'll give this a shot. Really there are a few steps
- make a starter (takes a few days ... or just revive your starter if you already have one)
- one early evening start your dough. Sourdoughs love a long rise in the fridge
This takes a while. In the unlikely event that I'm going to bake them the same day I typically start at 8 in the morning (which isn't that early I know), but don't finish the bread until close to 8pm. It takes a good solid 12 hours to do this right. You can cut it shorter, but you pay for that in lack of lift in your bread. Or, you can just start things the night before as you'll see below.
One more thing. You can add bits like seasoning the top with sesame or poppy seeds, and the like. But this is basically what I do.
So with those highlevel steps in mind here's what I do