Flour, Towel

So, the entire no-knead bread process takes about 24 hours from mix to eat, including an 18-ish hour ferment (I only did 15 here), 2-3 hour shape and rise, 1 hour bake, 2-3 hour cool.

It was morning, and I emptied the extremely wet, sticky dough onto a floured towel (more on that later) and folded it over on itself. It's kind of like folding a jellyfish, and you need to put a LOT of flour on it and on your hands, but it's not that difficult. However, this is common to "wet" doughs that make awesome breads like baguettes and ciabatta (and pizza dough?).