Hi all.  I finally got my starter going and this is the first sourdough loaf I baked (last week).  Very happy with how it turned out.  Looks quite a bit like the Desem that was posted a few months ago.  Thanks all for your advice on getting my starter going.

This was a basic lean recipe.

33 ounces WW (King Aurthur)  (100%)

24 ounces water  (73%)

1 tablespoon salt

8 ounces happy, well fed white starter (50% hydration) (25%)

Total = 198%

Mix water and starter with whisk until well combined and frothy.  Add flour and salt.

Knead for 5 minutes.

Autolyse for 10 minutes

Knead another 2 minutes

Allow to ferment at 62 degrees for 20 hours.

Divide in half for 2 two-pound loaves.

Fold, shape and ferment another 6-8 hours, folding 3-4 times.

Proof for 2-3 hours until nearly doubled.

Bake en Cloche at 425 for 45 minutes, 20 covered and 25 uncovered.

Thank you ALL for being such a great resource.  I've baked straight dough for several years, but now that I've found TFL, I am absolutely smitten with extended ferments and growing my own sourdough bugs.  TFL is such an awesome place.