No-Knead Sourdough Loaf

1. Mix ingredients together in medium-to-large mixing bowl.
2. Cover and let rest for 30 minutes.
3. Spray everything with water to reduce stickiness. Turn out dough and stretch & fold ~12 times into a ball. Roll over, return to bowl and spray top of dough with water. Cover.
4. 1st rise: 90 min.
5. Spray. Turn out and fold ~6 times. Roll over, return to bowl, spray, and cover.
6. 2nd rise: 2 hours.
7. Spray. Turn out and fold ~6 times. Roll over, return to bowl, spray, and cover.
8. 3rd rise: 1 hour.
9. Preshape
   • Dust surface with flour. Turn out dough, divide in half, and fold each half ~6 times. Turn over, tighten with bench knife if desired, dust with flour, and cover.
10. 4th rise: 1 hour.
11. Dust banneton basket(s) or shaping container(s).
12. Final shape
    • Follow shaping technique for the loaf type you're making (e.g., boule). Dust and place seam-side up (upside down) in basket.
13. Overnight rise.
    • Place in fridge without covering and allow to rise overnight.

**next day**

14. Preheat over to 450° with baking stone and pan on rack underneath.
15. Begin boiling cup of water.
16. Turn out dough onto peel or baking paper. Brush off excess flour. Score as desired.
17. Place dough on baking stone. Pour boiling cup of water into pan and quickly shut door.
    • The steam inside the oven gives the bread it's nice golden-brown crust. You want to prevent as much steam as possible from escaping. I pour the water with a measuring cup instead of the kettle. It has a larger opening, which means I can pour faster, which means the door is open a shorter time. Wear an oven mitt to prevent steam burns.
18. Bake for 15 minutes.
19. Turn down oven to 375°. Bake for additional 20-25 minutes until golden brown and center of loaf reads 190°F.
20. Remove and cool completely on rack.