No-Knead Sourdough Bread Recipe

 3 proofs make a much better bread than just the no-knead process alone. 

1½ pound loaf:

1 cup fully active culture of your choice from the culture proof (sourdough starter)
3 cups (440 grams) all-purpose or bread flour, more for dusting
1 cup water
1½ teaspoons salt

The Culture Proof
Mix 1 cup of the fully active culture with 1 cup of flour and sufficient water to from a thick pancake batter consistency and proof it for 6 to 8 hours at 65-70oF if you prefer a mild flavor or at 75-85oF if you want it more sour.  

The Dough Proof  (adjust liquids, more or less, to your preference)
In a large bowl briefly mix the flour, culture, water and salt.  The consistency should be firm and shaggy.  Cover bowl with plastic wrap and proof over night ( 10-12 hours) at room temperature (65-70oF) for a mild flavor or at 75-80o F in a proofing box for a more sour flavor.

After fermenting this is a very sticky dough.  Use a plastic spatula to ease it to a lightly floured board and sprinkle the surface with additional flour.  Let it rest for 15 minutes to relax the gluten.

With minimal handling and slightly more flour form a ball and transfer it to the baking container: any small covered pot works but avoid willow baskets since the sticky dough may be difficult to remove.  It is a good idea to lightly grease the container to prevent sticking.

The Loaf Proof
The dough can be proofed at either room temperature or at 75-80oF until it has about doubled in volume or risen above the container wall.

Baking
Place in a cool oven, set the control for 375oF, turn the oven on and bake for 1 hour and 10 minutes.  Cool on a wire rack

Adapted from:  http://www.sourdo.com/recipes/no-knead-sourdough/