Quick No-Knead Sourdough Bread

1. In a large bowl, mix the active starter and water until the starter is fully dissolved. Add the flour and salt, then stir with a wooden spoon. Bring the dough together into a rustic ball — it should hold its shape but still look rough and slightly uneven. Cover the bowl with plastic wrap and place it under the oven light to help with fermentation.

2. After 30 minutes to 1 hour, perform a series of stretch-and-folds to strengthen the dough. Return the bowl under the oven light and let the dough ferment for 4 to 5 hours.

3. When the dough has nearly doubled in size, lightly flour your work surface and gently turn the dough out. Spread it into a rectangle, then fold the sides toward the centre. Roll the dough up gently, then tighten it into a smooth, round ball on your work surface. Place it into a floured proofing basket. Let it proof for 1 to 2 hours, or overnight in the refrigerator.

4. When the dough is well risen, place a cast-iron Dutch oven in your oven and preheat to 500°F (260°C). Once the oven is hot, remove the dough from the proofing basket and place it onto a sheet of parchment paper. Score the dough. Add 1 cup of ice to the Dutch oven, then carefully transfer the dough inside. Cover and bake for 20 minutes at 500°F (260°C), then 22 minutes at 450°F (230°C). The bread is done when its internal temperature reaches about 97°C.

5. Let cool on a wire rack for 2 to 4 hours before slicing.