No-Knead Overnight Sourdough

A slow-rise loaf with a caramelized crust and an open, chewy crumb.

Ingredients

• 500 g Bread flour
• 360 g Water
• 100 g Active sourdough starter
• 10 g Fine sea salt

Method

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