Simple No-Knead Sourdough

Method

1. Mix: In a large bowl, whisk together the flour and salt. In a separate container, mix the water and starter until the starter is mostly dissolved. Pour the wet ingredients into the dry and mix with a spatula until no dry flour remains. The dough will be shaggy.
2. Bulk Fermentation: Cover the bowl and let it sit at room temperature for 8 to 12 hours (e.g., overnight). The exact time depends heavily on your room temperature. The dough is ready when it has doubled in size, is very bubbly, and jiggly. No stretching or folding is required!
3. Shape: Scrape the bubbly dough onto a well-floured surface. It will be sticky. Gently fold the edges over to form a rough ball. Flip it over and use a bench scraper or your hands to create surface tension, forming a tight boule.
4. Final Proof: Place the shaped loaf seam-side up in a floured banneton. Let it rest for 1-2 hours at room temperature, or until it looks puffy. You can also place it in the fridge for 30-60 minutes to make scoring easier.
5. Bake: Place a Dutch oven in your oven and preheat to 450°F (232°C). Carefully place the dough into the hot Dutch oven, score, and bake covered for 25 minutes. Remove the lid and bake for another 20-25 minutes until deeply browned.
6. Cool: Cool completely on a wire rack before slicing.