I came across a great deal on Golden Buffalo flour the other day. I couldn't resist but buy it and bake a crunchy boule using our awesome no-knead approach with an overnight starter.
Here's the recipe:
Measure 100g all purpose flour:
Measure 100g water at room temperature:
Add a little active-dry yeast:
Stir it:
Add it to the flour:
And mix until a starter forms:
Cover the container and let it sit somewhere warm overnight.