The recipes calls for using starter that was fed 10-12h ago and then left outside the fridge.

then I used Norways equivalent of the WSJ for the recipe (Rich middle-age-crisis financial types have time to make sourdough even without pandemics)

Ingredients

• 40g starter+30g water+ 30g flour— mix and leave in bowl for 2-3 hours Then add:
• 400g water
• 500g flour (I did half/half white and whole) mix and leave for 30-45 minutes Then: add
• 10g salt by “pinching it” into the dough— I just tried my best here, the dough was quite sticky.

Kneading

Repeat the next instructions 3 times:

• Leave resting someplace warmish for 30 minutes
• Wet your hands, squeeze them between dough and bowl-side and stretch+fold dough over itself ca. 10 times. do the last of the three more carefully

Forming

-put the dough on the bench, drizzle with flour, and use a knife or scraper to push the edges under the dough to make a round loaf. Put this guy into a bowl covered with flour.

If the dough is not feeling light (whatever that means) leave outside for a few hours.

Leave the dough in the bowl in the fridge for 6-36 h.

Baking:

Heat oven to max temperature, with a metal pan on lowest grid and then a pan for the bread in the middle (or a little bit below) of the oven Put the dough from the bowl onto a parchment paper (I think I tried a little last-minute shaping here) and score with v. sharp knife (I had a razorblade)

• Boil 4dl water,
• Put bread in oven,
• and pour the water in the metal pan under. (careful!)
• Turn oven down to 240 C.
• Bake for 20 min, then rotate bread if its cooking unevenly on one side
• bake for another 15 minutes.

Phew! Very labor intensive thing