Following are my adaptations to the no levain no knead bread. I mix everything together just til moist using a large wooden spoon. Autolyse 1 hr or so.
I then do my version of bassinage by thoroughly wetting the counter scraping out the dough throughly wetting the top and patting out to a large rectangle then letter fold and tuck into a ball and place in oiled container. I do this 3x with 30 min rest inbetween ultimately using an extra 100 g of water. Dough responds exceptionally well and becomes like silk.
500g t80 French import
150g spelt home milled
50g rye home milled
300g wheat home milled (generic )
70g stored starter
35g each EVOO, honey, buttermilk
100g apple yeast water( stored )
600g water + the bassinage
let rise during the day and then shaped 2 boules and retarded 18 hrs 450 lid on 20 min and lid off 20 min in graniteware roaster . No steaming needed.