Here's a non-traditional technique where you use a small percentage (one percent – even a half a percent) of sour dough added to a kilo of flour instead of the standard ratios of anywhere from 10-50%. The idea is to give the dough gluten development through the sourdough's enzymatic activity, from its lactic acid bacteria proteolytic/acidification. Within 12-24 hours, the dough is at the same stage of development of a more traditional (and more labour intensive) method.
This method also lends itself to minimal shaping. And the gentle, long fermentation leads to an open crumb, a beautiful dark crust and the emergence of natural flavors of the delicious whole grains (versus white flours) you're using (hopefully). I learned this reading Respectus Pain, a book first introduced to me by Yohan Ferrant, a baker who uses this masterfully and coined it "do nothing bread." Using it recently, here are some photos of the outcome.