No Knead Sourdough Bread

[Fermentada (Melissa)]

This recipe has instructions for baking a huge loaf in a dutch oven and on a stone.

Traditional Whole Grain Miche

And here’s a discussion from a few years ago about some options too.

When to split dough

@Phillip I did it! I couldn’t resist. Here are my notes. I cold proofed the mega-boule in one of my mixing bowls, with a very heavily floured tea towel because I went high h2o 80%. I read somewhere to not go directly from fridge to oven because of the mass that needs to warm up. I did 30 min at room temp while the oven was preheating. I flipped it out onto parchment because it was going to barely fit in the 9 quart dutch oven and I needed to have some control. 2kg dough, 70% of the flour wh…