Tom's Overnight, No-Knead Sourdough

I split this loaf into two loaves then let it rise for 6 hours. Sprayed water in very hot oven. Popped in for half an hour and then another ten minutes at 180. Worked well. Needs more salt.

So I've been baking with Chad Robertson's amazing but comparatively very complex Tartine recipe for years. The other night I had a really active starter but not enough time to begin one of those long bakes, I thought rather than simply discarding half for a feed I'd try using it in this recipe. Wound up being some of the best white sourdough I've ever baked; great crust, an airy, even crumb, and amazing flavour. I'm awed. Notes: I upped the hydration a little overall, and did a little working of the dough on the countertop during shaping, but I'd definitely say this recipe rests on having a really, really active starter (I actually had a little less than the amount needed in the recipe and it worked fine). Would also suggest baking in a heavy-lidded Dutch oven for the first 20-30 mins, and removing the lid for the last 20 (a la Robertson). Thanks for a great recipe!

I have a tendency to rear off and make it up as I go along but I followed this recipe to the T. Though I don't own a loaf stone I thought glass oven dish would have been fine?! But it stuck fast! Savagely removed poor sourdough from dish and the middle was raw.. though I timed as instructed.. any advice? Thanks :)

Tried this for the first time and it's a winner! Thanks for the warning of how sticky it gets. It did stick to the oven tray even with flour and polenta in place so will oil it next time too.

Tried this again, colder than my last successful attempt. My starter took a while to get going. Used warm water for the dough, left overnight. Dough felt too cold to touch next day with very little, if any, rise. Gave it some turns and folds mid day and before going to bed and left it overnight again. Next morning it had risen but left no marks at poke test. Again felt cold to touch so put it in oven that I slightly warmed , door open, for 40-45 minutes. Took a while to get dough ready for baking but patience paid off. The crumb is certainly much improved with the added turn and fold. Also cooked in my romertopf, definitely recommended.

Come from warmer climes and struggled a bit with the cooler ambient temps here. This works well and super easy. Thanks.

I have made this loaf twice now and it is great. Very tasty, beautiful crust and texture. I do stretch and fold a little but I have passed this recipe on to others and they agree that it works well either way.

This recipe worked very well for me. I wasn't sure what will happen as the ratio flour/water I used was 1:1 but it turned out very well. This is definitely the easiest sourdough I've ever made.