Crusty on the outside and soft and pillowy on the inside is what we’re going for, and this sourdough bread recipe DELIVERS. What’s even better is it’s so basic and easy to follow- a perfect recipe for beginner sourdough bakers!
Knead and proof. Kneed it until it is smooth then let it rise (proof) in a bowl. After the first proof, form a round ball and place it into a proofing basket and let it rise again for 3-6 hours at room temperature. It should nearly double in size (but not completely double).
Bake. Preheat the oven to 450°F. Place the Dutch oven inside and allow it to heat for 20-30 minutes. Flip the dough out onto a sheet of parchment paper, then gently lower the parchment and dough into the Dutch oven once it’s hot. Make a slash in top of the loaf with a knife and spray the dough with a bit of water. Cover and bake for 20 minutes. Remove the lid and bake for another 30-35 minutes.