My Recipe for NYT No Knead

Here's my recipe:

15.5 oz Bread Flour
12 oz Water
2 Tsps Brittany Sea Salt
1/4 Tsp SAF Instant Yeast
1/4 Cup Ischia Sourdough Starter

Combine all ingredients until they just come together into a ball. Cover the bowl with plastic wrap and leave it in the refrigerator for 8 - 12 hours. Take it out and leave it at room temperature for a further 8 - 12 hours. Place the dough onto a lightly floured surface and stretch and fold twice: left to right and front to back. Shape the dough and leave on unfloured parchment covered with oiled plastic wrap for 1 - 2 hours. Half an hour from the end, preheat the oven to 500F with dutch oven inside. When ready to bake, slit the bread with a lame. Take dutch oven out and remove the lid.  Dump the dough, parchment and all, into the dutch oven.  Replace the lid and cook for 30 minutes. At the end of 30 minutes, take the lid off and bake for a further 5 - 10 minutes until the crust is nice and dark. Let cool for 30 minutes.