No-knead sourdough

I used my sourdough culture to re-create my fabulous attempt at no-knead bread. The results were encouraging. The only trick is finding the right consistency for the dough (since everyone keeps their culture at a different consistency, you can't exactly replicate someone else's no-knead recipe, and I haven't done enough standard no-kneads to recall exactly what the consistency should be). I think I left mine a little too watery, making the bread a little bit spongy and preventing a full rise. But it still crusted very nicely and has a better crumb structure than any previous sourdough. Christy noted that the loaves looked very artisan, and more like ciabatta than anything else.