Perfect no knead sourdough bread is amazingly easy to make and have on hand anytime. Rather than kneading it by hand to create a lovely texture, the bread dough rests over a period of time, yielding similar results without all of the hard work.
In a large mixing bowl whisk together the sourdough starter and filtered water until lightly frothy and well combined.
Add in the flour and salt. Stir and fold everything together with a rubber spatula. Stir just until you don't see any more dry flour.
Cover the bowl with a lid, large plate (plastic wrap as last resort) and let the bread ferment at room temperature for 12-18 hours.
Preheat your oven to 450°F for 30 minutes with a large, oven-safe glass bowl (Pyrex) inside (or Dutch oven if you have).
Sprinkle a generous amount of flour onto a piece of parchment paper. Using a spatula scrape the dough onto the flour parchment.
The dough will be quite sticky, so I like to use my spatula (but you can also use wet hands) to gently fold in the sides of the dough mass to form a rough ball shape**. Optionally, you can rest the dough ball in a sourdough banneton for about 1/2 hour until the oven is preheated.
Using oven mitts remove the preheated glass bowl from the oven. Lift the parchment paper with the sourdough bread ball and lower it into the bowl. Optionally, score the top with a sharp knife or lame.
Cover with an oven-safe lid or aluminum foil. Return the bowl to the oven (carefully, with oven mitts) and bake the bread covered for 25 minutes.
Then remove the cover and bake another 15-20 minutes. The should be golden brown with a crunchy crust. The internal temperature should reach at least 190°F.
Remove the bread from the oven and from the bowl. Let it cool to room temperature before slicing. Or tear right in, if you are going to enjoy some crusty bread with a hearty soup or stew.
Keep this easy no-knead sourdough bread at room temperature for 3-4 days in an airtight bag, container, or bread box.
*I prepare a leaven by stirring together 15g sourdough starter with 25g rye flour + 25g filtered water 6-12 hours before preparing the dough.
**Optional, for more complex, richer sourdough flavor you can slow down the fermentation process in the fridge. Reduce the room temperature rise in step 3 to 6-8 hours. Then proceed to shape like in step 6, and transfer the parchment with dough to a bowl (or place dough in a banneton) and refrigerate covered for another ~12 hours. After that bake the bread as directed above directly from the fridge.