No Knead Sourdough Bread

In a big bowl, stir the water and starter together until it looks cloudy.

Add flour and salt, mix until no dry flour remains. The dough should look shaggy.

Cover the bowl and let it rest for 30 minutes.

Perform 3 to 4 rounds of gentle stretch and folds, spaced about 20 to 30 minutes apart.

Cover and let the dough rise until puffier and bubbly, around 4 to 8 hours depending on starter and room temp.

Lightly flour your counter, gently turn out the dough and fold edges toward the center to make a loose round.

Let it sit for 15 to 20 minutes.

Shape the dough for final tension and place seam side up in a floured bowl or proofing basket.

Cover and refrigerate for 8 to 16 hours.

Preheat your oven to 475 F (245 C), and place the Dutch oven inside to heat.

After heating, transfer the cold dough onto parchment paper, score the top, and lift it into the hot Dutch oven.

Bake covered for 20 minutes, then uncover and bake an additional 20 to 25 minutes until golden brown.

Let cool for at least 1 hour before slicing.