King Arthur No-Knead Sourdough (via)

This one is really convenient, since you can leave it in the fridge 8 to 24 hours.

Ingredients

  • 230 grams sourdough starter
  • 400 grams lukewarm water
  • 600 grams bread flour (white will also do)
  • 18 grams salt

Instructions

  1. Mix together all ingredients in large mixing bowl, stir until a sticky ball forms.
  2. Cover mixing bowl and let rise for 1 hour.
  3. Fold the dough over itself several times, cover the bowl again, and let sit for another hour.
  4. Repeat this process. After the rest period (total of 3 hours), fold again.
  5. Place the bowl in the fridge covered, rest for at least 8 hours (up to 48 hours).
  6. Remove from fridge, turn out dough onto a well floured surface and roughly shape into a ball. Leave seam-side facing up, cover, and rest for 15 minutes.
  7. Shape dough to fit baking container, place in dusted bowl (or use parchment paper) and cover.
  8. Place dough in oven with light on for about 2 hours.
  9. Preheat oven to 500F with Dutch oven inside.
  10. Score the dough with lame or sharp knife, place in Dutch oven, covered.
  11. Lower temperature to 450F, bake for 45 minutes.
  12. Remove lid and continue baking for 10 to 15 minutes.
  13. Remove bread from oven and transfer to wire rack to cool.