THIS IS AN AMAZING SOURDOUGH BREAD.  It tastes professional!  I had always wanted to make sourdough bread, but I let cooking fear get the best of me, and I put it off for years.  After ‘mastering’ other yeast recipes, I gained the courage to try this recipe, which honestly looked a lot easier than other sourdough bread recipes!  I only had to simplify one step (the tea towel step) because the last thing you want is dough on a towel – I speak from experience – it’s a pain to launder, if you can!  So I came up with my own step (using sprayed plastic wrap).  ENJOY!

INGREDIENTS:

• 17 1/2 ounces bread flour, plus extra for shaping later (Don’t sub any other flour, I weighed the flour).
• 1/4 tsp. active-dry yeast
• 2 1/2 tsp. kosher salt
• 12 ounces filtered water, (room temp is just fine)
• 2 T. cornmeal
• Nonstick spray, like PAM

DIRECTIONS:

1. Whisk together the flour, yeast, and salt in a large mixing bowl.
2. Add the water and stir until combined.  Cover the bowl with plastic wrap and allow to sit at room temperature for 19 hours.  (Yes, it’s a waiting game, so plan ahead.  But remember you don’t even need to check on it during this stage!)
3. After 19 hours, turn the dough out onto a lightly floured work surface.  Punch down the dough with your fist (to release trapped air) and turn it over onto itself a couple of times.
4. Cover with nonstick-sprayed plastic wrap, or a clean tea towel, and allow to rest 15 minutes.
5. After 15 minutes, shape the dough into a ball.  Coat hands with flour, if needed, to prevent sticking.
6. Sprinkle the nonstick-sprayed plastic wrap with half of the cornmeal and lay the dough on top of it, seam side down.
7. Sprinkle the top of the dough with the other half of the cornmeal and cover with nonstick-sprayed plastic wrap, or a clean tea towel (see my second photo for details!)
8. Allow to rise for another 2-3 hours, or until the dough has approximately doubled in size.
9. While the dough is rising the second time, preheat the oven to 450 degrees F.
10. Place a 4-5 QT. Dutch oven in the oven while it preheats. 
11.  Once the dough is ready, VERY carefully transfer it to the pre-heated Dutch oven.  Please remember that Dutch oven is HOT!!
12. Cover with lid and bake for 30 minutes.
13. Remove the lid and bake until the bread reaches an internal temp. of 210-212 degrees F (use a digital thermometer), another 15 minutes.
14. Transfer the bread to a cooking rack and allow to cool at least 15 minutes before serving.