Sourdough Bread - no knead

Mix all dry ingredients together. Add water and mix well until a slack dough is formed. add additional water as needed. Clean sides of bowl with a bowl scraper and cover with plastic wrap and a heavy towel. Place bowl in a warm place and let sit for 20 hours. Using a bowl scraper remove dough from bowl onto floured cutting board. Turn dough over to coat dough with flour. Place towel over dough and let sit for 15 minutes. At this point you can spray cooking oil in 2 freezer bags. Cut dough in half and place dough in bags and freeze for maximum of 3 months. When ready to bake remove dough from freezer and bag and place in bowl, cover with plastic wrap and thaw in refrigerator overnight. Before shaping and baking remove from refrigerator and Let dough come to room temperature- 2 hours. Proceed as below. For Baguettes cut dough in half and stretch dough to form 2 - 16” loaves. Make sure loaf is not longer than the baking stone you have. When stretching dough be careful not to degas the dough. Taking one edge of the loaf, stretch it over to meet the opposite edge by pulling dough to form a tight skin. Press the seam with the side of your hand to seal.. Roll seam to bottom of loaf. Repeat with other loaf. For ciabatta or boule' make one loaf . Transfer loaves to a floured couch. Lifting couch up at side of loaves to keep the dough from spreading. Let rise for 1 hour. Place a half sheet pan on bottom rack of oven. Place a rectangular baking stone on middle rack and preheat oven to 500 degrees F. In tea pot bring water to boil. After dough has risen place cornmeal on a pizza peel. Lift edge of couch to roll dough onto a transfer board. Do not lift the dough because it will stretch and deflate the dough.. Roll dough unto pizza peel with seam side down.. using a serrated knife or lame score loaves . Transfer loaf to baking stone. ( if you don't have a peel using an inverted half sheet pan cover with corn meal and transfer loaf to pan. and slide loaf onto stone. ) Repeat with second loaf and transfer to baking stone. Make sure loaves are not longer than the baking stone you have. Pour 1 cup of boiling water in half sheet pan and close overn door. Do not open door during baking. Turn oven down to 425 degrees and bake 20 minutes or until loaf is 210 - 215 degrees. Remove from oven and let loaf cool for 10 minutes before you slice.