I'll give you the gist. The exact recipe doesn't likely matter. Follow any good sourdough bread recipe or YouTube video for the most part. If you don't make sourdough bread normally it will take a lot of trial and error to get good at it.

I think what makes the difference giving me this amazing flavor is that I'm using 40% fresh ground wheat flour, and I mean fresh (within an hour, the flour was turned into dough).  I sifted out as much bitter bran as I could, and then ground the flour a second time in a hand-crank grinder to make it as fine as I could.  The remaining 60% was standard name-brand supermarket bread flour (Edmonds here in NZ).  I've used home ground flour before but I made the mistake of using it days afterwards.  Flour should either be aged (at least 2 weeks to stabilize, and this gives very good extensibility and gluten forming properties, better than fresh flour, and preferred by bakers) or very fresh (and this gives the best taste at a sacrifice of some extensibility and gluten forming).

Anyhow, also low innoculation (6% starter) which might not matter but that I what I did, it takes longer to bulk ferment. And a retard in the refrigerator during proofing to slow the fermentation.

The loaves weren't perfect, I didn't get as much oven spring as I wanted, but at this point I don't care about that. 

 you remind me of when i was posting on Twitter how i do marathon 24 hour workouts on Amphetamines and P. D. Mangan was like " i assume you know Amphetamines aren't good for you " ...

well, Mike, i assume you know that tons of grains isn't good for you ...

in fact i don't even eat meat from animals that are grain fed ... 

 Oh, one other thing. I tempered the wheat first. 4% water, shaken around in a container to let the wheat get a bit wet and soak it in and no water remaining on the sides of the container.  Shook it now and then, 12 hours later I milled it.  The point was to soften the bran so the bran wouldn't "shatter" but would separate from the endosperm in large pieces, easier to filter out.  When I sieved it, the bran had very little endosperm stuck to it, so I'd say it was a success.  But it did jam my Komo mill so I had to grind it coursely and then the second time in my older hand-cranked County Living mill.