This recipe has a soft, chewy crumb with a crusty exterior, and that tangy sourdough taste - without all the work.
To make this bread fluffier and rise better, make sure not to skip adding tension to the dough when shaping. You can easily just plop it onto parchment paper and bake and still get a decent quality loaf, but taking an extra 2-3 minutes to pull the dough edges to the center and then cupping your hand and pulling the dough towards you on the countertop makes a huge difference.
I like using active dry yeast for this recipe because it can have a slightly slower rise compared to instant yeast.
When dissolving the yeast, make sure the water is around 110 degrees. Too hot and you run the risk of killing the yeast.
To get that crusty exterior, you will need to bake the bread in a dutch oven.