2 cups unbleached bread flour
25 twists of kosher salt
1 cup-ish of purified water at room temperature
3/4 cup of "fed" sourdough starter "Thomas"
1. At 3:00 PM: flour, water, salt, and starter were mixed together in a glass bowl. Enough water (roughly 1 cup) was added to make the dough barely shaggy. Set aside at room temperature.
2. 6:00 PM: the dough was folded in the bowl, once on each side.
3. 6:30 AM: The dough was taken out of the glass bowl, placed on some floured parchment paper, and folded again, once on each side. Set on the parchment, seam side down.
4. 8 AM: The dough was scored with an "x" on the surface. Dough and parchment paper were placed into the Dutch oven preheated to 450 degrees. Baked/steamed for 30 minutes with the lid on.
5. 8:30 AM: The Dutch oven was uncovered, the bread was allowed to cook for 13 minutes, and then removed.
1. Scoring the surface made it deflate a bit... maybe use a sharper knife the next time.
2. Decent sour flavor, mayhap from being allowed to ferment for essentially 15 hours. I'll try for less time next time and see if i can still get the same flavor profile.
3. Not sure what the effect of using bread flour vs. all-purpose flour is.
4. I'll try to not fold 2-3 hours in the next time... to make it truly "no knead."
VERDICT: Decent. I think this is the one.