I bake exclusively with sourdough starter for any bread but this is the simple one my kids call "the sourdough". For two loaves:
300 grams whole wheat flour
700 grams strong white flour
700 grams water
200 grams refreshed starter at about 100% hydration
20 grams nice sel gris
I don't knead it, just stretch and fold 4 times over 2 hours, bulk rise another 2-3 hours, split and bench rest half an hour, shape and refrigerate it overnight in bannetons covered with plastic bags. In the morning (or whenever you are ready the next day) heat oven to 475 F (about 245 for you civilized folk) with the two big cast iron dutch ovens inside, so that they get really hot. Remove dough from fridge, tip it onto parchment (so the bottom is now the top) and score, cold dough is so easy to score! Carefully move into pans, close them up and bake 25 minutes closed then 20-25 minutes open.
So it doesn't look well risen in the morning but putting cold dough into a hot closed cast iron pot generates steam, which is pretty much a slam dunk for good looking bread.
Absolute magic, I still don't understand how something so delicious is created from literally just flour, water, and a little salt.
Cool. Well, fungus thrives in damp, so once you get clean make sure you dry off thoroughly, and there's more than one antifungal drug used in creams, if one bothers you maybe try another? I really don't know if the pills would work, if the doctor recommended topical treatment.