Master the art of making sourdough bread

“I consider myself an easy-going rather than serious sourdough baker. And while the science and physics of sourdough is interesting, I often don't have either the time or energy to think about balancing hydration with bulk fermentation, or worrying whether my loaf will develop a proper "ear." Still, I'm determined to bake delicious bread, something my family will happily slice for sandwiches or pop in the toaster. [...] I recently made Do-Nothing Sourdough Bread for the first time, following the recipe exactly as written. Well, almost exactly; I was missing a couple of ingredients, and chose to tweak the way the final loaf rises. Still, the resulting bread was very compelling: great flavor and a supple, chewy texture that’s every artisan bread baker's dream. However, I wasn’t satisfied with the bread’s height: at just about 2” at its high point, this wide, flattish round with its open crumb is wonderful for topping with cheese or smoked meat in a smørrebrød-type setting — but kind of useless for sandwiches.”

“This is my first Time doing a sourdough bread Tried 2 times and almost waited for weeks for starter to mature and finally third attempt got me and i was struck with the fact that it matured and went blank and didn't know what to make with it And then tried making the bread waiting till midnight 2am for the atrech and fold to finish I actually dont have the dutch oven or the proofing basket Tried baking it with my springform pan And covering it with aluminium foil”