No-Knead Artisan Sourdough

Ingredients

• •100 g active sourdough starter
• •375 g warm water (about 90°F)
• •500 g bread flour
• •10 g fine sea salt

Instructions

1. 1

   Mix starter and water in a large bowl until milky. Add flour and salt and mix to a shaggy dough. Cover, rest 1 hour.

2. 2

   Perform 4 sets of stretch-and-folds, 30 minutes apart, then bulk ferment at room temperature 4–6 hours until 50% larger and bubbly.

3. 3

   Shape into a tight boule, place seam-up in a floured banneton. Cover and cold-retard in the fridge 12–18 hours.

4. 4

   Preheat a Dutch oven inside a 500°F oven for 45 minutes. Turn dough out onto parchment, score with a lame.

5. 5

   Lower into the Dutch oven, cover, bake 20 minutes at 500°F. Reduce to 450°F, uncover, bake 22–25 minutes more until deeply browned.

6. 6

   Cool completely on a rack (at least 1 hour) before slicing.