A great sourdough loaf.

I love my sourdough starter. She languishes, neglected for a week or two in the bottom of the fridge. Yet, despite the inconsistency of my devotion to baking bread, she obliges by responding to a good feed and a bit of a stir, and helps create great bread.
I'm always looking for a method that suits my erratic approach. Has to fit in with markets and jam making and the children and garden and music and other creative pursuits.
Here's a good one:

In a large bowl:
1 cup of starter. (If you don't have one then you are a week or so behind - google it - easy-peasy)
2 cups water (normal water - not warm) 
stir vigorously then add
1/4 teasp yeast (sounds like cheating, but it works)
3 cups flour
mix then add
1 cup water 
2 teasp salt
3 more cups flour
stir but don't mix too much

This will be a wet kind of dough.
Cover it with a teatowel and leave it for a night or a night and half a day, or whatever.

On a really well-floured board with really well-floured hands and more flour within reach:
Turn out the dough and knead it for a little while.
You can clean the bowl now and then grease it, or just line it with clingwrap and oil that (that's what I did and then had a really messy bowl to clean later)
Put dough back in bowl and leave for a few more hours....

Take a biggish dutch oven and sprinkle it well with polenta or semolina or even rolled oats.
Heat oven on a hot temp (say 220C) for 20 minutes with your dutch oven in it.
Then gently roll the dough into the dutch oven, cover and return to the oven.
Cook for 30 minutes, then take off the lid and give it about 15 minutes more.

Turn it out onto a rack. It will be enormous and golden brown with large cracks allover it.
And did I mention delicious with butter and honey while it is still hot.