Daily Perpetual Minimalist No-Knead Sourdough Baguettes Or Pretzels

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   ["overnight / MIX THE DOUGH: Mix the flour and water until it becomes a ""shaggy mass."" Allow to rest in fridge for 12-24 hours.", "1 hour / ADD STARTER: Mash in small chunks of cold starter into the cold dough; then stretch and roll. Let sit 1/2 hour. Stretch and roll. Let sit 1/2 hour.", "1 minute / REMOVE PORTION FOR NEXT STARTER: Make a third stretch and roll. Remove a portion that weighs 160 grams (about 3/4 c. + 1 T.) Allow this to sit out - covered - at room temp until doubled in size, then refrigerate.", "3 hours / S&R + ADD SALT: Scrape out dough with spatula and oil bowl with one hand while holding dough in other. Continue to do ""stretch-and-rolls"" every half hour, except this time you are sprinkling salt after the stretch and before the roll. Get all salt in by fourth S&R.", "overnight / BULK RISE: Cover and store in fridge for another 12-24 hours.", "4 - 5 hours / DIVIDE, SHAPE, PROOF: Divide dough into 3 pieces, shape and place in couche. Do POKE-TEST to determine readiness.", "10 mins. / HEAT OVEN, SLASH & BAKE: Heat oven to 450 deg F. Place cast iron skillet on bottom rack. When hot. slash and slide into oven. Add ice to skillet and close door. Bake 10 minutes; turn stone/sheet around. Lower temp to 425 and bake another 11 or 12 minutes. Allow to cool one hour before eating."]

* Per serving · 4 servings · Values may vary.

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