I really recommend reading and trying the Basic-no-kneed-method first. My dad bought me a cast iron/enamel dutch oven for Christmas last year. I have used it SO many times for this recipe! (Thanks Dad!)
Since I have my sourdough starter, I figured I would try a different recipe.
I love the bread, but I felt the dough was too soupy after the first proofing. I would cut back on the water in this recipe to 1 1/4 cups water. I also used less salt than the recipe called for (I used 3/4 teaspoon vs 1 1/2 teaspoons).
I had a major mess on my hands this morning - the dough was liquid! I am not joking, I POURED it out onto my lightly floured cutting board and realized quickly that something was NOT right. I added a ton of extra flour until the dough could hold itself together and moved onto the second rising. Oh well! Next time I am going to add less water to start with and see how that goes.
My dough last night after stirring in all ingredients.
Covered and ready to sit overnight:
13 hours later (note: I had to do some serious reconstructive surgery to make the bread less watery- aka. lots of flour):
Sourdough bread ready for last proofing (had to put it in the above bowl to proof one last time):