It did take a full day, but it is a homemade bread, so they take some time. However, 99% of that time is just waiting for it to rise, and not actually involved in labor.
3 C bread flour
If your dough is a little dry, add some more sour cream, or Greek yogurt. This is a very heavy, and sticky dough, so don't be afraid to add a little extra sour cream. Yeast loves a moist environment to grow in!
Like I said before, this is a very sticky dough, but once it has come together, turn it out onto a (very) lightly floured surface, and bring it together to form a dough ball. Lightly spray a bowl with cooking oil, and place your dough ball in the bowl. Spray the top of the dough ball, and a sheet of plastic wrap, then cover the bowl with the sprayed plastic wrap.
The hard part is done. That's it! Now then, set it in a warm place to rise for 6-8 hours!
A quick before and after the rising time!
After it has risen, turn it out onto a lightly floured surface, without punching it down, and lightly knead it for 2-3 minutes. Pat it back into a ball, and place it back into the bowl; cover it again, and let it rise for another 2 hours, if you can (but at least 1 hour!).
When you have about 20 minutes left on this second rise, put a dutch oven into your oven, and preheat it to 450*. After your oven has preheated, pull out the dutch oven (carefully!! This will be very hot, and it is very heavy!), lay down a circle of parchment paper (so the bread doesn't stick to the dutch oven), and very carefully move the dough from the bowl to the dutch oven. Mine didn't quite make it to the middle, but what are you gonna do? Sometimes that happens, right? It turned out just fine, regardless! Place the lid on your dutch oven, and move this whole thing into the oven.
Bake, covered for 30-40 minutes; I baked mine for 30 minutes, and it as ever so slightly doughy still. I think it could have baked for another few minutes, and been better, but I'm not complaining about it! After your bread has baked for the 30-40 minutes, pull it out of the oven, remove the cover, and put it back in for another 5-10 minutes. I put mine back in for 5 minutes. Once the crust has browned to your liking, immediately remove it to a cooling rack, and let it cool completely before cutting.
This crust is chewy, the tang of the sourdough really shines through in this beautiful bread.
I really hope you try this, if sourdough has ever caused you problems before, I hope you find this helps!
I will make this a lot more often, now that I have a very easy shortcut! I'm so excited about this!