Ultimate No-Knead Sourdough Bread

Combine water and salt in a substantial container, blending them thoroughly to create a uniform mixture. Introduce the sourdough starter into this blend and vigorously whisk everything together to ensure a thorough mix and air incorporation. Gradually incorporate the remaining 3 cups of bread flour until the dough is fully incorporated and cohesive.

Cover the container with a lid and allow it to rest for 12 to 15 hours, during which time the dough should become bubbly and expand in volume.

Transfer the dough to a well-coated work surface, using floured hands to handle it. Rotate the dough several times to evenly coat it with flour. Then, return the dough to an oiled container and permit it to rest until it has doubled in size but still retains some firmness, typically taking 2 to 3 hours.

Preheat an oven-safe, covered Dutch oven with a capacity of at least 8 quarts in a preheated oven set to 450 degrees F (230 degrees C) for 30 minutes.

Carefully remove the Dutch oven from the oven using oven mitts and sprinkle a layer of cornmeal onto the bottom to prevent the dough from sticking.

Gently remove the dough from its container and shape it into the Dutch oven; then, replace the lid.

Bake the dough in the preheated oven for 30 minutes. Remove the lid and continue baking until the crust is lightly browned, approximately 15 minutes more.

Finally, carefully transfer the loaf to a cooling rack to cool completely.