Can anyone suggest a by-weight formula for a sourdough country-style loaf using the no-knead bread technique? Here's one that I use when baking the old way, on a stone:
12 ounces starter (ab 1 1/3 cups)
34 ounces flour (ab 7 cups)
18 ounces cool water (ab 2 1/4 cups)
1/2 cup raw wheat germ (optional)
4 1/2 tsp. sea salt
I'm supposing that a loaf using the no-knead approach (i.e., baked in a covered vessel) might use a somewhat wetter dough, or?