Once you go through it a few times...it streamlines quite easily. I always just make two loaves at a time. But, you have to final proof (in the proofing baskets) fridge overnight. So, you have to start early the day before. You typically have to wake your starter up because it's slowed from being in the fridge. Then, you discard and feed it flour/water a few times while giving it a little heat (think slightly cracked oven door with light on). Once you have your starter with enough volume, you can add it to the measured flour/water (I do 8 cups bread flour, 3 cups water, 2 cups starter, and 2 tablespoons of salt). Once you get it mixed you do a few kneads. There's generally a rest of the dough in there as well (like I rest for 30 mins after mixing the bulk of the flour/water before the starter/salt is added). Then, after combining all ingredients, you do the stretch and folds over 2 hours at around half hour intervals. Then, you complete the bulk fermentation passive rise (usually, 2 to 3 hours with heat assist). Then, shape and put in baskets into fridge overnight. So, it's more time than actual work. Baking day next day is easy. After 12 hours (is what I do) in fridge overnight final proofing, I score and go straight in oven with a loaf for 25 mins (450) covered, 25 mins uncovered (425), and then let sit a few hours to cool down. I cook on a stone in a toaster oven. lol. The first two times doing the bread are where you get the knowledge locked in. The process is easy but time sensitive and requires hours to be around for it. It's fun, though. And, the bread turns out great! The key is having a solid starter going. Easy to buy a good dehydrated sourdough culture on Amazon to start with and you have to nail the rise on the bulk fermentation but forgiving even if you don't nail when to stop the bulk fermentation depending on some factors.
