No-knead sourdough recipe

New recipe.  Still tweaking it.  This is a forgiving recipe so I'm being lax in the descriptions of timing.

Three stages of tasty

For the past few days I've been making a batch of this dough at night, letting it sit out on the counter or in the fridge overnight and through the working day, then turning it out and baking it whenever I get home.  Currently I'm playing with how much salt it has.  When I get that right I'm going to use more whole wheat flour and see what that does to the rise times and the deliciousness.

500g all purpose flour
375g water, any temperature
150-200g starter
2 tsp table salt

Starter

Directions:
Pour water into bowl.  Scoop starter into water and stir to dissolve.  Measure salt into bowl and stir to dissolve.  Immediately add 100g flour and stir to dissolve.  Add 400g more flour and mix.  The result should be shaggy and sticky.

Pre-rise dough

Cover and let sit overnight.  Feed your starter while you're at it.  Mine gets 100g water and 100g all-purpose flour per use.  I'm considering feeding it 25g of whole wheat and 70g white for a bit to make it more robust.

After this you treat the dough like any high-hydration, no-knead bread.  If that doesn't mean anything to you, read on.

Turn out onto floured surface and fold over itself a few times.  Flour all sides and let rest briefly (five or ten minutes) to relax.

Fold your dough like this:

Let sit for a while.  An hour, maybe two.  If after half an hour your dough ball has become a dough disk (no surface tension) fold it again.

Heat your oven to 450-500F with a dutch oven in it.  I've been using 500 but it makes handling the dutch oven very difficult.

Flour the top of your bread.  Gently loosen it from its resting place; dust the bottom with flour if necessary.

Pick up the dough ball with both hands, gently.  The bottom should be facing up when you're holding it.  Get a buddy to open the oven and slide the dutch oven out partway; drop the dough into the dutch oven, seam side down.

Cover and bake for 30 minutes.  If your oven was at 500F drop it to 450F.

Uncover and bake for 10-15 minutes.

Pull out of the oven.  Turn out onto a rack.  Try not to eat it for the next ten minutes.  It's still baking inside.  Fail and eat it anyway.  It's okay.  It'll be tasty.

Final stage