This is not really sour dough bread. There is no starter to create/name/keep alive.
This all started with the recipe Homemade Dutch Oven Bread.

This is a great basic recipe, that you can modify to make your own.
You can easily add cheese, sunflower seeds, oats…all kinds of things to this bread.

I’ve since progressed to a slightly different recipe where I weigh the ingredients. Sounds fancier, really isn’t. This recipe is based on what was done on Chef Show episode 3 on Netflix.

The long fermentation period (about a week) vs hours does give it extra flavor.

It goes something like this:
700 grams water
900 grams white flour
100 grams whole wheat flour
20 grams salt
1 yeast packet

Like the other recipe, bake at 450 in dutch oven for 30 minutes, remove lid and finish to a dark golden brown, about 15-20 more minutes.

I then paint on olive oil and sprinkle kosher salt on top.

Flour note: I’ve used AP and bread flour. Basically whatever was on the shelf. I’ve not noticed a big difference. But different flour brands will absorb water differently, so expect to have varying flour input depending on what you use.

Whichever recipe you use, here are some things I do a bit differently:
I go for a 5 to 7 day ferment. To do this, mix all the water, all the yeast, all the whole wheat flour and half the white flour in a bowl. Get it completely mixed together. It will be soupy.
Cover an put in fridge for a day.
This lets full absorption of the water into the flour.
The next day you’ll see lots of little bubbles as the yeast has gone to work.
Now add all the salt and 100 grams (1/2 cup?) white flour and mix in.
Put it back in the fridge.
Try not to think about it until the next day, but if you must, give it a good stir/fold a few times.
The next day add another 100 grams (1/2 cub) of flour.
You’ll do this until the dough is the consistency you want.
When you first mix in the flour you may think you put too much in.
Mix it best you can. The next day you’ll see it is getting absorbed.
The above recipes will make a good size loaf (round).
What I’ve been doing is dividing it into 3 to 4 globs and trying different things.

Note on the different things added:
Incorporate what you add by folding the dough over. You want whatever it is, cheese/seeds inside the dough vs on top where they will burn before the bread is likely done.

I have a cast iron dutch oven.
Put it in the oven cold, heat the oven to 450F.
Give it a good hour to get fully heated.
This can be dangerous as you now have a really hot, and heavy hunk of metal you are dealing with.
I like to put some olive oil in the pot then sprinkle salt in the pot.
Now add the dough.
Put a few slices in the top of the dough so it splits as it rises during the oven spring.
Cover.
Bake 30 minutes.
Uncover.
Bake another 15+ minutes until you think you’ve gone too far…then it is just right.
Remove and place on a cooling rack.
Don’t touch it for 30 minutes.

A week in the life of making bread

Day 1
10:30pm
All water / yeast / whole wheat and half (400 grams) white flour.
Mix in.
Day 2
9am
Here you can see it has all settled in and the yeast is going to work
Day 2
9am
All salt & 200 grams of flour
Mix in.
Notice the flour is not fully incorporated.
Day 2
1:30pm
70 grams of flour (meant to add 50)
Mix in.
Notice the flour is not fully incorporated.
Day 3
8am
Stir and scrape flour from the sides.
Stretch the dough by grabbing a hand full pulling up and folding it over, quarter turn and repeat.

Below is how it looked about 3 hours after stirring/scraping, so you can see it will keep absorbing flour.

Day 4
8am
Folded.
Added 50 grams of flour, looks real dry now.
Day 4
3:30pm
Folded. Good absorption of flour, still some more to go.

9pm
Folded

Day 5
7am
Folded, now have complete flour absorption. Texture good.

Day 6
Split some out to a smaller bowl. Added a handful of cheese. Let it rise at room temperature. Folded cheese in.
At room temp the rising really kicks in. Also, if your dough is on the wet side, it will handle differently.
I baked using the 30 mins then 15.
With cheese it browns more quickly.
The top seemed soft, like it hadn’t fully browned, but the cheese had.
Next time, with cheese, I left the lid on the full 45 minutes and the browning was just right.