Just thought I'd jump in with my two cents...... I have baked several loaves using 2 3/4 cup cups of AP flour and a 1/4 cup of whole wheat. I use 2 Tbls of Isicha Starter from Sour Dough international. ( no instant yeast) 2 tsp of salt, 1 1/2 cups of water. I let it rise for about 18 hrs fold it like we are shown in the video and move it to a lined basket coated with rice flour. ( never had any problems with sticking.) I flip it on to my wooden peel with a little corn meal to help it slide off easier, slash the top, and bake it on my Pizza stone in a 425 F oven for 40-50 minutes. Before I put the bread in, I put a pan of water in the bottom of the oven ( letting a little spill onto the floor creating a cloud of steam)It produces a wonderful loaf of bread that my friends and family cannot get enough of. p.s. I have also made some delicious Cranberry Walnut bread using this method that was absolutly scrumptious. Just toss a handful of dried cranberries and a cup of walnuts in at the beginning.
