his book. 
My bread starts with wild yeast starter. Chad hesitates to call this "sourdough" as he prefers to use the starter a few hours after the 'refreshment' and the resulting bread does not taste at all sour. Creating a wild yeast starter is not difficult at all. Make a bag of a few pounds of whole wheat and an equal weight of white bread flour. Mix these flours together. Take 100 grams of this flour mix and 100 grams of water and let is sit for a day or two. Throw out 80% of this flour/water soup and then do it again. Add 100 grams of flour mix and 100 grams of water. Pretty soon this "refreshment" process can be done without weighing as you get a feel for the soupy nature of the starter. A handful of flour mix and some water. Stir. Wait a day. Repeat. After a few days, the starter will be foamy and smell very nice. If you skip a day, don't worry about it. Just return to the cycle of daily refreshments. Dumping most of the old starter, adding the flour/ water and stirring takes about 1-2 minutes daily. You can save a lot of time if a bakery will give you a piece of their sourdough starter. If they will, you can just start using it and keep it going (indefinitely) by refreshing it with flour and water every week or so.
When a glob of this mix floats in water, it is ready to use. It will smell very good; slightly sour.
Make the final starter a little larger: 200 grams of flour mix and 200 grams of water. Wait 8-12 hours.
Mix in a large bowl or plastic food container: 100 grams whole wheat flour & 900 grams bread flour. (I use Giustos or Pendelton Mills) Add 700 grams (ml) of 80-90 degree water and 200 grams of your active starter. Mix thoroughly- I like a Danish Dough Whisk for this. Let it rest (autolyze) for 30 minutes.
Dissolve 20 grams of salt into 50 grams of water. Mix this into the dough after the 30 minute rest.
Wet your hands, pull the dough up high and then let it fold back down into the bowl. Repeat. Do this lift/ fold technique every 30 minutes for 2 hours (four times total). Allow this dough to rest (bulk ferment) 1-2 more hours at 78-82 degrees or 3-4 more hours at 65-70 degrees.
Pour the dough onto a floured counter and divide it into two balls. Let it rest on the counter for 30 minutes.
Shaping the loaves with such wet dough is tricky. It involves pulling the dough into a long piece and then folding it in thirds back onto itself. Turn the dough 90 degrees and repeat, this time just pulling the edges of the dough around and over itself. Here is where the photos in Tartine Bread
Tartine Bread really help understand the bread forming technique. 
I put the loaves seam side up into brotforms or bannetons that are coated with flour. A baker without these bread forms could use a bowl or basket lined with a well dusted clean dish towel. Now the dough rises in the forms 3-4 hours at 75-80 degrees or overnight in the refrigerator. The overnight ferment is highly recommended by Chad for the added flavor it imparts.
Baking great bread in a home oven requires a dutch oven or covered cast iron skillet to trap the steam around the bread for the first half of the bake. Great bread can not be made in a home oven without this steaming technique as the steam introduced by plant sprayer is insufficient in the large volume of the home oven. The dutch oven technique is a brilliant way to hold the steam around the bread.
Pre-heat the dutch oven pot to 450-500 degrees. Allow the pot to soak up this heat for at least 20 minutes.
Dump your bread dough from the banneton/ brotform onto a large piece of parchment paper which will act as a sling to transfer the dough to the hot pot.
Slash the top of the dough with your sharp knife or lame. Lift the dough using the corners of the parchment as a sling and place in the hot dutch oven. Put the lid on.
Return the pot to the oven and bake covered for 20 minutes at 450 degrees. Take the lid off and bake another 20 minutes. Test the interior temperature of the bread with a probe thermometer. It should read 210 degrees. This is the color of my bread at the 20 minute mark:
Allow the bread to cool for at least 1-2 hours before slicing.
