No-Knead Sourdough Bread

Used 100g whole wheat, 500g bread flour, no diastatic malt powder. Left in the fridge for 72 hours, and baked in pre-heated DO.

Used 1 1/2 cup whole wheat flour and an extra 1-2 teaspoon of water to moisten the dough. Preheated the Dutch oven to 450, so only needed to bake 35-40 minutes with lid and 10-15 without. Sometimes I make 2 smaller loaves, decreasing bake time to 25/5 minutes.

Classic no fail. I do the last rise on the counter not in the pan so I can heat my Dutch oven, and then use parchment paper to transfer to the hot dish. The amount of time in the fridge that is ideal really depends on your starter, but around 12 hours tends to be perfect for mine. I have also found that I’m OK leaving it on the counter for only 45 minutes or so before popping in oven. This summer I started using the Dutch oven in the pellet grill set to high to avoid heating my kitchen. Perfect!

A bit too complex

I left it in the fridge for over 24 hours. The inside was a bit dense, but super soft and the crust was soft too. I might leave it in the fridge less time even though the review says up to 48 hours is ok. UPDATE: I've been leaving it in the fridge for 20/21 hours max and then leaving it out for only 1 hour the next day while the oven heats up has worked perfectly for me