A crusty, no-knead sourdough bread with a delightfully soft texture and deliciously tangy flavor. The dough is mixed one day and baked the next, giving it an elevated taste and texture.
Make sure your starter is very active and bubbly.
Depending on temperature, hydration and maturity of starter will determine the amount of time it takes for it to double in size.
To increase the health benefits you could allow the bread to ferment longer. I start the bread in the morning and then let it ferment all day.