Sourdough Bread, Version 3, Nancy Beykirch version

So, people voted that this was the best tasting bread in terms of sourdough (it was way more sour than the others). That being said, it was WAY too sticky to work with, so I think I might try the Tartine method, which produced a better texture, which this type of sourdough starter ratio. For now, this is a great recipe.

I got this recipe courtesy of my fabulous friend, Jenny Beykirch
Sourdough In A Pot--this only makes 1 loaf just FYI
Adapted from a recipe by Nancy Beykirch
Start time: about 20 hours prior to baking your final loaf
Step 1
½ cup sourdough starter
½ cup water (8 oz)
2/3 cups bread flour (2.5 oz)
¾ tsp sugar
Combine all ingredients and mix thoroughly. Cover and let stand at room temperature for 12 hours.
Step 2
All of the above starter
2 cups water (16 oz)
1 Tbsp honey, optional I left this out
4 ¾ cups bread flour (24 oz)
1 Tbsp salt
Combine starter, water, and honey until mixed. Add flour and knead by hand or with a Danish dough whisk until a dough forms and there are no more dry pockets of flour. Cover and let raise at room temperature 8 hours.
Carefully remove dough from bowl and shape into a loaf. Try not to remove all the air from dough, as this will make the crumb tighten. Place shaped loaf on a sheet of parchment that you have sprayed with nonstick spray and allow to raise approximately one hour, until loaf is light and puffed. It should be double the size of the original dough ball prior to the first raise.
About 45 minutes prior to baking (longer if your oven is slow to preheat), preheat oven to 450° and place a 6-quart oven-proof pot or dutch oven with a lid in the oven (empty) to preheat.
Just prior to baking, score bread and carefully, but quickly lower into baking pot. Scatter with about 2 Tbsp water and immediately cover with lid. Bake 45 min - 1 hour or until internal temperature has reached 200 degrees.
(Alternately, you can raise at room temperature about 2 hours, shape into a loaf, put into the baking pot and then put into the fridge for 12-48 hours. Remove 2 hours prior to baking, carefully lift loaf from pan using parchment and preheat the pot and score and bake as above. Make SURE you transfer your pot from cold fridge to a COLD oven if using this method. Do NOT put a cold pot into a cold oven-some pots may be damaged by this.)