Rustic Boule - Part 1

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.