Ken, I imagine a no-knead sourdough would work; but perhaps you don't want to go to TOO high a hydration, since the bread's structure is already somewhat impaired, due to the acid's work on the gluten. Give it a try, see what happens. You could still use bannetons with a no-knead, high-hydration sourdough - but you'd need to add the cloth lining they sometimes come with. In the absence of a "real" cloth lining, a smooth cotton dish towel (like a flour sack towel) can be fitted into the banneton. Flour it HEAVILY; and understand that the dough might or might not stick. Either way, though, you will have learned something, right? Good luck - PJH

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