Almost No-Knead bread

My California son makes this bread most weeks, but recently he bragged about success after adding 1/3cup of sourdough starter instead of the white vinegar. I don't think his friends are too picky, but evidently this loaf received rave reviews. Not about to be outdone by a nearly 50 year old kid I decided to give his method a try. Had the dough mixed and sitting on the counter when the other son called to ask me to babysit today, yet another half day at school for the girls. When I whined about this to the CA son, not sure how I could fit the bread in, he told me that he had "punched down" his dough twice. Instead of punching down I folded the dough with my plastic scraper, once before taking my elderly pug to the vet. and again before meeting the girls off the school bus. Then we came back here and I shaped the boule and placed it on a square of parchment paper in my 8" cast iron skillet. I have been reading about TFL members different methods of baking no-knead loaves and decided not to use my stainless steel "Dutch oven" this time. I preheated a heavy baking sheet and poured hot water into one half of an aluminum roaster which fit nicely. When the loaf was ready to bake I slashed it, placed the skillet on the baking sheet and covered it with the roaster (minus the water!) Baked for 30 minutes at 425* covered and another 30 minutes uncovered, and the resulting loaf was a beauty, if I do say so. Well risen with "ears" and it sang loud and clear for some time. Too soon to cut it but I'm hoping for great things. Now if I could only remember how to post pictures... A.