mix: Combine all ingredients in a large bowl. Stir until combined then use hands to fully mix. Dont overmix since its a no knead recipe! Cover and let sit for 30 minutes.
Fold: fold the dough 3-4 times to strengthen it then shape into a ball using the push pull method.
Bulk Ferment: Cover and let the dough rise at room temperature for 8-12 hours, or until doubled in size.
Shape: Gently dump the dough onto a floured surface. Fold it a few times and shape into a ball using push pull method. Let it rest for 15 minutes
Second Rise: Shape into a loaf (for a pan) or a round boule (for a parchment-lined bowl). Let rise for 3-4 hours at room temperature or let it cold ferment in the fridge for 24 hours for more fermentation.
Bake: Preheat oven to 425°F. Score the dough and bake:Cover and bake for 20 minutes.Uncover and bake for another 10-15 minutes until golden brown. Cool: Let the bread cool for at least 30 minutes to an hour before slicing.
