NO-KNEAD SOURDOUGH BREAD

4 - 4 1/2 cups bread flour
1 1/2 teaspoons kosher salt
1 7/8 cups lukewarm water
1 1/8 cups sourdough starter (100% hydration)

In a large mixing bowl, combine the flour and salt.

In a small mixing bowl, stir together the water with the sourdough starter, then pour the mixture into the bowl with the flour mixture. Mix until just combined. Cover the bowl with plastic wrap and a tea towel and leave it to rise overnight, about 18 to 24 hours.

The next day, dust a clean kitchen surface with flour. Scoop out the dough and place it on the surface, then dust with more flour. Gently fold the edges of the dough from the outside in, to form a round loaf. Dust a banneton with flour and place the dough on it, the seam side down, then cover with a tea towel and allow to double in size, about 2 hours.

Meanwhile, heat oven to 475º F. Place a 6-7 quart covered enamel Dutch oven with a lid into the oven and allow it to heat for 30-60 minutes. Remove the pot from the oven, take off its top, and carefully invert the risen dough into it, so that the seam side is now facing up. Put the top back on the pot and return it to the oven.

Bake for 30 minutes, then take the top off the pot and allow it to continue to bake until the loaf is brown and crusty all over, an additional 20-30 minutes. Put the loaf on a rack to cool for at least one hour before serving.