Sourdough Recipe Fit for a Kai

I've made quite a few batches of sourdough these days, well relatively speaking, and I've learned a lot. One of my biggest lessons was that a no knead recipe was not the type of bread I wanted to make. First of all, I actually really like kneading, I find it therapeutic, it's one of the very best parts of making bread. Second, I like sandwiches, a lot, (No seriously, I would say they're my favorite food) and therefore am looking for a thinner crust than most of the no knead breads attempt to achieve. 

Perfectly Cut for Sandwiches thanks to David. <3  

So I was off in search for a kneaded recipe that would create a perfect sandwhich bread, whose method I could fit into my 9-5 work day and all of the adventure filled weekends schedule. I found the most hope in a recipe posted by NeoHomesteading. This recipe felt much more familiar to me, and the very first loaf came out perfect, each loaf since has been just as tasty! 

I've learned that this bread's flexibility with my schedule makes it the absolute perfect loaf for me. I often make this before work and whether I come home on time or late (a little too often in my line of work!) the bread is ready to go. On weekends I'll often make this around dinner time, and sleeping in only seems to help the bread in the morning! 

1 Cup Sourdough Starter
1 Cup of Warm Water
4 Cups of Flour
2 Teaspoons of Salt

1. I begin at least a day before I plan to make bread and wake up my starter from the fridge. I live in too warm of a climate and don't eat enough bread to keep my starter ready so this is necessary for me. I wake mine by adding 150 grams of both flour and warm water and letting it sit loosely covered. Sometimes I will start this a few days before, and repeat this step around the same time every day to grow a bit more activity (especially if its been a while). 

2. In the morning before work / in the evening before bed depending on your schedule, begin your dough by mixing sourdough and warm water in a large bowl. Stir in only 3 cups flour and salt untill a loose dough forms. 
3. My Favorite! Knead bread lightly for 10 min. I slowly add the final cup of flour while kneading to keep it from sticking too much to my hands/surface. 
4. Leave bread loosely covered for at least 8 hours (I've left it 13 even!) 
5. Punch down the dough and fold into a boule shape. I used this handy video on how to create this shape with a wet dough, it's a great technique even on a dryer kneaded dough. 
6. Let dough boule rise for 45 min, If you have a bread basket let it rise in this, if not you can let it rise on parchment paper on your counter. 
7. Preheat your oven to 450 with a dutch oven inside. Place dough in the warmed dutch oven, cover and cook for 20 min. Remove lid and bake for a further 20min. I'm meant to tell you here that waiting for the bread to cool really does make all the difference.... but I have to admit I cut into my bread while its still warm far too often. shhhhh.