This recipe is based on the Hobb’s House Bakery No-Knead Sourdough recipe. I’ve altered the proportions as well as have made changes to the timing to ensure my dough is easily scored. I usually make more than one loaf at a time, and the recipe easily scales up.
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Day 1: Prep
Start the autolyse. At least 30 minutes before mixing up the dough (several hours before is great too!), combine the flours and water. Let sit, lightly covered, until time to mix the dough.
When your starter is fully mature (has doubled), mix 240 g into the autolyse thoroughly. Let sit, lightly covered, for 30 minutes.
Sprinkle the salt atop the mixture and pinch and fold it into the dough. Let sit, lightly covered, for 1 hour.
Wet your hands with water and perform a series of stretch and folds. Repeat the stretch and folds every 30 minutes 3 more times or so. The dough is ready when it was risen about 1.5 times its original size, maybe slightly more. Let sit, lightly covered, for 30 additional minutes. (Average total time for bulk fermentation: 3 hours.)
Pre-shape. If you’re making more than one loaf, divide the dough by weight (900 g each) and pre-shape the loaves on a clean, lightly floured surface. Set aside for a bench rest of at least 10 minutes (up to 30 minutes).
Final shape. Give the dough its final shaping, turn out into bannetons (either well floured with a 50/50 mix of rice and all-purpose flour or lined with a tea towel), lightly cover, and put into the fridge. Proofing times can range from 12–20 hours, depending on your schedule and how fast the dough is rising.
Day 2: Bake
Place a Dutch oven into your oven on a middle to low rack and preheat the oven to 500 degrees F.
Turn the dough out onto a crumpled and wet piece of parchment paper, dust with flour, and score.
Immediately place into the Dutch oven, parchment paper and all, and put the lid on. Drop the oven temperature to 450 degrees F. (I also place an empty cookie sheet on the rack below to function as a heat shield.) Let cook, covered, for 30 minutes.
Remove the lid. Bake 15 minutes more.
Remove from oven and move to a cooling rack. Discard the parchment paper. Let cool at least an hour before cutting, if you can wait!