There is a simple recipe, but it's predicated on a few things. First is the hydration level of your starter. That is the ratio of flour to water, by weight. 100% hydration means equal weights of water and flour. By measures, that would be about 1/4 cup water and 1/3 cup flour. Roughly, but close enough. So if your starter is to about that level of thickness......then its:
1/2 cup starter
1/2 cup pure water (spring or similar......tap water may have chlorine)
1.5 cups flour (white AP or bread flour or combination of white and wheat. No more than 1/3 wheat)
1/2 tsp pure salt (like canning salt...not table salt with iodine.....will kill the livestock)
If you use much whole wheat or rye flour, bump the amount of water up about 1 or 2 tsp. Those soak up more water. The right amount of water gives a loaf that will slump on it's own. That yields the nice open crumb or holes we all like to see.
Mix the starter and room temp water to a thin soup in a mixing bowl. Add the salt to the flour and mix together, then into the water and starter. Mix together. Should make a ball that is slightly sticky. Stop there and let it rest for half an hour (moisture is being absorbed by flour and gluten strands starting to form). Then pull it out for a stretch and fold (grab the wad and pull it gently apart. Flop one end over to the middle. The other end to the middle over that. Rotate 90 degrees and fold it in half. Back into the bowl.) Do 2 or 3 more stretch and folds at half hour intervals for the first two hours. This builds gluten strength without having to knead. Let it proof or rise another hour or two, then do one more stretch and fold, then shape it into a ball or loaf. Put it directly in the pan you want to bake it in, then into the refrigerator for 12 hours or so (leads to that brown blistered crust and the long fermentation gives the bacteria in the starter time to produce the acids for the sour flavor). Pull it out, let it warm up and proof for another 1 1/2 to 2 hours, then into the oven. I'd say about 475 for the first 20 minutes, then 425 for the last......or to simplify, 450 for the whole thing.
Just before going into the oven, use a razor or other sharp knife and slash a pattern on top for expansion and rise. Without steam, the crust on a free form loaf will "lock up" so it can't expand and you won't get much rise. So put a pan of hot water on a rack below the rack you are baking on, and spritz the loaf with cold water just as you poke it in. If using a bread pan, don't worry about that.
That is the simple crib notes version that should get you started. Actual time spent on this is way less than an hour. The starter does all the work. Time spent peeking is what runs up the bill.