This Loaf make about 8 slices

Sourdough Bread Recipe:

1/2 cup starter
2 cups flour
1/2 cup spring water
1 tsp salt

In a tupperware contain mix the four ingredients. 

Use your hands to form it into a ball and knead it 
for 3 minutes. 

Let rise overnight or for at least 10 hours. 

To get it to double in size overnight I put it in my proof box which has these settings:

Temperature: 104
Humidity: 92

The next day:

Take out the 2nd rack in your oven 
Place one rack on the second to lowest level in your oven.

Preheat a both a 500 degree oven-safe pan 
and its lid off of it at 475 degrees. 
This will take approximately 30 minutes.

Measure out 1/4 cup flour to use when folding it. 

Lightly flour dough.

Slightly stretch dough out into a rectangle. 

Then fold dough over into thirds, 
(like folding a letter) 
rotate, then fold into thirds again.

Make sure to coat entire dough with flour 
before you bake it as this makes the crust great!!!

Lightly dust pan with flour immediately before you place dough in pan.

Place dough into pan, place lid on, 
and bake for approximately 20 minutes. 
It is done when the crust looks brown and crusty.

Note: If you decide to double this recipe the bread will take at least an additional 10 minutes to bake.

Note: for baguette instead of 
folding dough into thirds 
stretch dough into an oblong shape 
then start from one of the wide ends 
and roll it tightly 
(like you would a cinnamon roll log).

Awesome variation:
while folding the dough add crushed garlic 
and blue cheese crumbles between each fold! 
This tastes amazing!

WARNING: Be extremely careful what you use to lift lid of pan as it is nearly 500 degrees F! Very hot and it burns through some materials. I use my potholder glove over my hand and then hold a towel with the glove on.