This recipe is almost totally based on a no kneading method, nor a bread machine or a stand mixer is not required, just letting the dough sit overnight. It called bulk fermentation, which is where the wild yeast does most of its work of giving the dough most of the flavour and helping it gain more structure as the gluten develops. The dough rises while you’re sleeping, you don’t need to tempt to rush the process or check on it every half hour to see if it is ready. But remind you, sourdough is slow-fermented bread, the potency of your sourdough starter and the specifics of your surrounding environment, it takes longer to rise.
All amount of work required at the end to assess, shape, and score it, but it turns out extraordinarily tasty!
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