Let me share with you a simple sourdough bread recipe that doesn’t require a kitchen scale or come with elaborate instructions—a true homestead sourdough bread.
Combine the sourdough starter and lukewarm water in a large mixing bowl. Stir in the flour, then the salt.
Use a fork to mix the ingredients until the dough becomes stiff. Once it’s stiff, use your hands to make a rough ball. Don’t overmix!
Cover the bowl with a kitchen towel or tea towel and allow to rest for 30 minutes.
Stretch and fold the sides of the dough and bring into the center a few times to form a ball.
Place the dough ball in a clean bowl and allow to rise overnight or until doubled in size (about 8-12 hours.)
Turn the dough out onto a clean counter and fold it over itself a few times to tighten into a ball. Allow to sit for 15 minutes.
Carefully shape the dough into a ball and place in a well-floured proofing basket or a bowl lined with a lightly floured tea or dish towel. Do not knead! Cover the bowl with a kitchen towel and allow to rise for 2-3 hours or until it doubles.
Preheat the oven to 450F and sprinkle the bottom of your Dutch oven with a thin layer of cornmeal. This gives a nice cornmeal bottom to the sourdough bread and helps protect the Dutch oven from scratches.
Gently tip the loaf out of the proofing basket onto a sheet of parchment paper. Place the parchment paper with the loaf on top in the Dutch oven.
Put the lid of the Dutch oven on and bake for 20 minutes.
Remove the lid and bake for another 30 minutes or until the loaf is golden browned and crispy on top.
Once finished baking, place on a cooling rack and allow to cool completely before cutting it!