No knead sourdough bread on the Big Green Egg

We were planning on having our niece Taryn over for pizza the following day, so I whipped up a couple batches of pizza dough.  I've been wanting to try this recipe for bread baked in a dutch oven I saw on Alton Brown's Good Eats.  Since I had the flour out and the kitchen was already a mess I decided to give it a shot.  Okay, this probably isn't technically sourdough bread since I didn't use a sourdough starter.  It did sit for over 19 hrs and ended up with a little of a sourdough taste.  Nothing overwhelming but still enough that I'm comfortable with calling it such. 

First off I just threw together 17 1/2 oz (by weight) bread flour, 2 1/2 tsp kosher salt, 1/4 tsp active dry yeast and 12 fl oz filtered water.  Mixed it together by hand and was sure I messed up, because it didn't seem like it had enough water.  Very clumpy and weird.  I figured there was no reason to throw it away, covered it with plastic wrap and set the timer for 19 hrs.  (total time invested: 7 minutes) 

When 19 hrs were up it got a quick punch down, another 15 minute rest, then into a cornmeal dusted tea towel for a 2 hour bench proof.

Meanwhile I fired up the green egg grill for indirect cooking, threw on the dutch oven and stabilized the temperature at 450 degrees.

I threw the dough (corn meal and all) into the hot dutch oven and put the lid on for 30 minutes. Of course I closed the lid to the egg and kept monitoring temp to keep it around 450.

 
When the 30 minutes were up, I pulled off the lid and baked uncovered for another 15 minutes.
 

Time is up and the bread is done. I would have preferred the top to be a little darker. Might have to pull the lid off a little earlier next time.

 
Cooling and just waiting to be sliced!