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Ok easy peasy sour dough for @BR3NDA and anyone else who wants it. Key here is wetness and room temp and basically leaving it TF alone. Fudges for these at the end
So you need a sour dough starter. Mine lives in the fridge and i bring it back up to room temp then plop a bit into equal parts flour and warm/hot tap water and mix and leave it until bubbly and smells bready
Half goes into a clean jar with more flour/hw mix, left to bubble again and back into the fridge. Rest is bread starter
Into this 350g warm/hot water, swish it around into a swampy mess then dump in 500g flour. Sometimes i use just white flour, sometime i mix it up with white flour and LSE
Away water before dry
Leave this chilling under a cover (tea towel or a shower cap over the bowl) for 20-30min then dump in the mix of 10g of salt and 25g (ish i eyeball this step now) warm/hottish water
Scrunch it up with your hand until it goes from rough to kinda smooth. This is the vigorous step.
After this you can stretch a few times (every few hrs) or if you're lazy like me just leave it chilling under a tea towel
(My kitchen Sometimes is a bit cold so i sometimes put a wheat bag under the bowl...because don't we all feel better hugging a hottie?)
Let that fucker bubble and rise. If you leave it alone jump to shaping 
otherwise what tf is stretching?
otherwise what tf is stretching?
The key is not to crush or tear the dough. Slip your paw under the dough, rest it on your fingers and lift so it....stretches. Fold it over onto the ball. Turn ball a quarter turn. Repeat. 4 stretches per stretch session MAX.
Remember sour dough is basically the introvert of the bread world
You only need to stretch every two hours if at all. Give it a sniff. Should be bready. Should be bubbly and rising big (and deflates when stretched...it'll bounce back)
SHAPING. Welcome back folks. Ignore all that second rise. We are lazy and don't do that fancy shit. Instead after leaving alone (with maybe a gentle stretch) we need to shape.
You can do this while your cooking pan/crockpot/flower pot/whatever is heating (gotta get that fucker hot). If you don't have a shaping basket just line a bowl the same/slightly smaller than your cooking vessel with a well floured tea towel and dump your dough in
Again if lazy can skip that step. It'll not be as pretty but taste fine
When pot is hotter than shit dump in and cover and cook until it smells done. Then uncover and brown
Tip out to cool and devour
Ok wetness. This you will learn. Wet dough steams as it rises so you want a bit of water in there. But it shouldn't be sloppy. Mess around to find the wetness right for your kitchen air
Room temp - warm rooms rise fast. Cold rooms slow it (insert dick joke here). You want gentle warm hence my wheat bag trick. Direct sunlight not so great unless it's covered by a cloth
Yum yum easy bread
Ok been asked to show my process so, uh, mute this thread if you aren't interested in lazy baking ;) step one wake up your starter and feed
That's equal parts flour and very warm water and a spoonful of the old (now at room temp) starter
Cover And let bubble. I use old shower caps but cling film or a tightly woven cloth (like a tea towel) are also fine
