Classic sourdough bread recipe has a chewy crumb and thin, crisp crust. Super easy to make because there is no kneading required. Perfect for beginners! You'll need to make the starter about 5 days ahead of time.
Sponge
2 Combine the starter, water, and flour in a large bowl.
3 Mixture will be thick -- you'll need to stir with your hands until all of the flour is mixed in.
4 Cover with plastic wrap and let it rest one hour.
Dough
7 Add the salt and water mixture to the dough and squish in with your fingers.
8 Cover with plastic wrap and let stand until doubled - about 6 to 12 hours.
Baking the Sourdough.
11 Lightly grease a heavy dutch oven and sprinkle lightly with cornmeal.
12 Gently ease the dough out of the bowl - you don't want to break up the air pockets.
13 Shape it into a round and place it carefully in to the dutch oven.
14 Put the cover on.
15 Let it rise until puffy, about 45 minutes.
16 Make 3 shallow slashed in the dough with a very sharp knife.
17 Preheat the oven to 450F.
18 Bake for 20 minutes.
19 Remove the cover and bake until golden brown - about 30 to 40 more minutes. You can double check the temperature by inserting and insta-read thermometer in the center. When it's done the temperature will be about 205F.
20 Remove the loaf immediately from the dutch oven and let cool completely before slicing.
