Here's the recipe I use, with my notes added. I've got a word doc with more details on the starter element which I can send you if you want.
Norwich Sourdough
(adapted from Vermont Sourdough in Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman via Wild Yeast)
Ingredients for bread:
450g strong white bread flour
60g whole rye flour or wholemeal flour
300g hand temperature water
180g ripe 100% hydration sourdough starter (‘ripe’ means several hours after feeding, when the starter is at peak volume. 100% hydration is the ratio of water to flour so 100% means starter is 50% flour, 50% water) - I usually use it 6-8 hours after feeding.
12 g salt
You will also ideally need:
Proving basket - I've seen people use alternatives such as a colander
Dutch oven (but you can use the alternative steam method below instead)
Watch this video for demonstration of all the techniques in the method:
https://youtu.be/BJEHsvW2J6M
Note on timings - I usually feed my starter at about 10am and begin step 2 at about 4pm.
Method:
Roughly 4-6 hours before you want to bake, feed the starter (assuming your starter weighs 200g, you’re just adding 100g flour and 100g water for the feed, and not discarding any. You will be using 180g starter for the loaf and you will keep 100g starter in your pot for future feeding and baking, discarding the remainder).
When you are ready to being: In a large bowl, mix the flours, water, and 180g starter with a fork until just combined. (It will not fully combine - it will be shaggy)
Let the dough rest (autolyse) for 1 hour, covered with a clean tea towel.
Put down a tiny bit of flour on the counter. Turn out dough mixture onto counter. Sprinkle over the salt and start kneading until the dough reaches a medium level of gluten development. To test gluten development, stretch the dough. When it is developed enough, it should be stretchy enough that you can get a translucent little ‘window’ of dough before it tears. Click on the hyperlink to see examples.
Transfer the dough to an oiled container (preferably a low, wide one so the dough can be folded without removing it from the container).
Cover with tea towel. Ferment at room temperature, stretching (gently, using the weight of the dough and moving it around in your hands for about a minute) at 40min intervals - 3 lots of stretching then leave for half an hour before shaping. (2.5 hours in total for this step)
Turn the dough out onto a lightly floured counter and shape (see video above for a good method).
Flour the proving basket with plenty of flour and put the shaped dough in seam side up.
Cover with tea towel and put in fridge over night.
When ready to bake, preheat the oven to 200C on the dial of our oven (real temp - 240C or as high as your oven will go if it won't get this hot), with the empty Dutch Oveninside, lid on. (if you don't have a dutch oven, you can bake on a parchment-lined baking tray with a pan of boiling water in the oven on the shelf below for the first 20mins of the bake time)
Turn the proofed loaf parchment and score. (I leave it in the fridge right up until I’m ready to bake it)
Lift into pot on the parchment. Lid on and into the oven for 20mins.
Remove lid, turn down to 180 and bake for a further 15mins.
Remove to cooling rack.