Best Rustic Sourdough Bread

 King Arthur Sourdough Bread 

• Naturally Leavened Sourdough Bread
• 454g ripe (fed) sourdough starter
• 602g King Arthur Unbleached All-Purpose Flour

• 85g King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour
• 397g room-temperature water
• 2 1/2 teaspoons salt
• 
  

Follow their recipe here https://www.kingarthurbaking.com/learn/guides/sourdough/bake

And helpful video to making the dough 

https://youtu.be/VuIT0RJDdZ8

And shaping the dough to bake 

https://youtu.be/h5aZ9oVTD-o

I like to bake in a Dutch oven here’s some info how 

https://food52.com/recipes/80565-table-loaf

And how to maintain and prepare your sourdough starter 

https://www.kingarthurbaking.com/recipes/feeding-and-maintaining-your-sourdough-starter-recipe

And this one 

https://www.kingarthurbaking.com/blog/2012/04/08/maintaining-your-sourdough-starter-food-water-and-time

1. Preheat a Dutch oven to 480°F on the middle rack for 20 minutes. Cut a piece of parchment paper to fit the Dutch oven and carefully flip your loaf onto it seam side down. You may choose to sprinkle a little flour onto the surface before scoring to get a more graphic contrast, dusting off any excess. Score the top of the loaf with a razor blade about 1/4-inch deep to allow the loaf to fully expand in a controlled manner while baking. You may add additional decorative scoring flourishes but be aware that the loaf will continue to spread before going into the oven as you do so. Carefully lower it into the preheated Dutch oven, position the lid, and return it to the oven. Bake with the lid on for 20 minutes. Remove the lid and lower the oven temperature 10 to 15°F. Bake for another 15 to 20 minutes until the crust is a deep, rusty brown or darker if desired. Cool completely on a wire rack before slicing.
   

https://www.kingarthurbaking.com/blog/2017/02/21/bread-baking-dutch-oven

Preheating the pot

To ensure you get a burst of steam when the dough is put inside the pot, it should be preheated empty for about 30 minutes. Start preheating your pot roughly 30 minutes before your rising dough is ready to bake.

Keep in mind the temperature of your kitchen will make a difference in how quickly the dough rises. The No-Knead Crusty White Bread dough can take anywhere from one to three hours to rise; in my cool Vermont kitchen, I usually let it rise for at least one hour before preheating the pot for 30 minutes, giving the dough a total of a 1 1/2 hours to rise.

When your dough looks like it will be ready in 30 minutes, put the Bread and Potato Pot (both the bottom and the lid) into the cold oven, and set it to 450°F (or the temperature your recipe calls for).

Repeat as necessary, every 12 hours, until you notice the starter doubling or tripling in volume in 6 to 8 hours. That means it’s strong enough to leaven bread.

Sourdough starter prep: For the final feeding, make sure you add enough flour and water to use in your recipe, with a little left over to feed and maintain the starter for the next time you bake.

For instance, if your recipe calls for 1 cup (about 8 ounces, 227g) starter, add 4 ounces (113g) each water and flour. If your recipe calls for 2 cups (about 16 ounces, 454g) starter, add 8 ounces (227g) each water and flour.

Once the starter is bubbling and vigorous, remove what you’ll need for the recipe and set it aside. Feed the remaining starter with 4 ounces (113g) flour and 4 ounces (113g) water. Mix until smooth, and allow the starter to work for about 2 to 4 hours at room temperature, until it shows signs of life, before putting it back in the refrigerator.