A favorite technique adapted from Ken Forkish's book - a plain white boule whose bulk weight is made up of 80% pre-ferment. It's not as time-consuming to make as a fully-levained dough, but it produces similar results with less effort.
There's not much to say about this bread. I wanted a better BLT and a better hamburger. That's it. No anecdotal small-question deep-answer bullshit on flexibility or struggle. It's just really, really good bread.
I'm not going to Shia LaBeouf you. This technique is a complete plagiarism. You should stop reading now and just go buy David Chang's Momofuku. It is arguably the best cookbook ever, and its volume of incredibly fun recipes are certainly the most used in my home kitchen. You'll get everything in this post and more, detailed and explained better and more succinctly than I could. So stop reading now. Go on. Get out of here.