No-Knead Overnight Sourdough

Method

1. 1
   Mix flour, water, starter into a shaggy dough. Rest 30 min.
2. 2
   Sprinkle salt, dimple in. Do 4 sets of stretch-and-folds, 30 min apart.
3. 3
   Bulk ferment 4-6 h until 50% risen and jiggly.
4. 4
   Shape into a boule; retard in banneton in fridge overnight (10-14 h).
5. 5
   Score and bake in a preheated Dutch oven at 250°C — 20 min covered, 20-25 min uncovered.