Feed sourdough starter in the morning. When starter is at its peak, and ready to use, proceed with recipe

1. weigh water and sourdough starter into your non-reactive bowl (glass, stainless steel, etc.), and whisk together well
2. Add flour and salt
3. Mix together until a dough forms. It will be shaggy, and pretty goopy, but don’t worry, it will smooth out during the process. 
4. Cover, and let rest 45 minutes
5. Uncover the bowl, wet your hands, and stretch one side of the dough as far as possible without tearing (it won’t be far on the first stretch), and fold dough toward center. 
6. Turn bowl 1/4 turn, re-wet hand, and repeat. (I find it best to do this beside a running faucet so I can rewet my hand between each stretch).
7. Repeat until all four sides have been stretched and folded.
8. Cover dough, and let rest again for 45 minutes 
9. Repeat process for a total of four stretch and fold sessions, with 45 minutes between each
10. After the last session, dump dough onto a lightly floured surface, and shape. pulling dough up from the side to the center, to form a tight ball.
11. Turn ball over, so that the smooth bottom side is now the top, and gently work dough ball into a nice circle with a bench scraper or floured hands.
12. Place dough onto a piece or parchment paper, and let rest for 45 minutes.
13. While dough rests, place bread baker in oven, and preheat to 450º.
14. Pick up dough using the corners of the parchment paper, and put into hot bread baker.
15. Score with a razor. I like to do a long score about halfway between the center and edge of the loaf so the oven spring gives it a nice ear.
16. Spritz loaf with water, or place an ice cube in bottom of baker, between the pan and the parchment paper, to create steam.
17. Place lid on baker, and place in oven.
18. Bake for 25 minutes. 
19. Remove lid, and bake until golden brown (about 20 more minutes)
20. Remove from oven, and transfer loaf to a wire rack to cool
21. Slice, and serve as desired.