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Simple sourdough loaf recipe

Simple sourdough loaf recipe


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  • Recipes
  • Dish type
  • Bread
  • Yeast bread
  • Sourdough bread

This recipe will introduce you to sourdough bread making. For this recipe I use a 900g (2 lb) loaf tin.


Dorset, England, UK

45 people made this

IngredientsMakes: 1 (900g) sourdough loaf

  • 350g strong white flour
  • 150g strong wholemeal flour
  • 300g sourdough starter
  • 275ml to 320ml water
  • 10g salt

MethodPrep:30min ›Cook:40min ›Extra time:12hr proofing › Ready in:13hr10min

  1. Put the flour, starter and half the water into the mixing bowl. Bring the ingredients together and add more water until you have a sticky dough. If you are doing this by hand, tip onto an oiled surface to stop the dough sticking and add the salt and work this into the dough. Knead the dough for 8 to 10 minutes until the dough is smooth and sticky. If you use a mixer with a dough hook place all the dry ingredients, starter and half the water into the mixer bowl. Mix and add the water to create a sticky dough. Set the mixer speed to mid-way to knead the dough for 8 to 10 minutes. Place in an oiled container or bowl, cover and leave to rise for 5 to 6 hours.
  2. Lightly oil a 900g (2 lb) loaf tin. Lightly oil the work surface and tip the risen dough onto it and knock back the dough. Fold the corners into the middle of the dough a few times before shaping to fit into the loaf tin. Cover with a cloth and leave to rise for 6 to 8 hours or overnight.
  3. Preheat the oven to 240 C / 220 C fan / Gas 8/9. Place a roasting tin into the bottom of the oven, just before adding the bread, fill with boiling water, this will produce steam which helps create a lovely crisp crust.
  4. Bake the bread for 30 to 40 minutes. Check the bread has cooked by tapping the base which should give a hollow sound. Remove from the tin and place on a cooling rack. Slice, butter and enjoy.

Tip

Once you become familiar and confident with making sourdough bread alter the flour types, for example, reduce the strong white flour and replace that amount with rye or splet or malt. Experiment and have fun.

Sourdough starter

Remember to replenish the sourdough starter container with a 50:50 mix of flour and water equalling the weight of starter removed for use.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Easy to follow and results were better than I expected! I've done some other recipes before, with mixed results and they were a lot more complicated. I used all white flour but next time it will be a wholemeal mix. My starter was simply white bread flour from Lidl and tap water. Thanks for sharing Dorsetjammer.-22 Apr 2016

A great loaf with. A wonderful flavour to start your sourdough baking career. The recipe is simple to follow and the rewards are wonderful. Have fun making this bread and as your confidence grows experiment using different types and quantities of flour.-04 Feb 2015


Simple Weekday Sourdough Bread

Baking a healthy and nourishing loaf of sourdough bread—with your own sourdough starter—is gratifying, to be sure, but what if you're not home all day to check in on the long-fermented dough? I mean, some of us do have to work, right? This simple weekday sourdough bread is an uncomplicated recipe and schedule for mixing and baking a loaf of bread during the busy workweek.

This post is full of pictures and videos to help convey the process clearly and concisely4. But why is this recipe so easy compared to others here?


Baker's Terminology

Starter

A starter is a mix of flour and water that naturally ferments. You'll refresh the starter indefinitely. When you want to make bread, you take a small amount of this starter to create an off-shoot or levain. This levain will eventually be used in making bread and cease to exist when baked in the oven.

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There are a few necessary tools for baking your first loaf of this beginner's sourdough bread. The following might look like a long list, but many of these things you probably already have in your kitchen—only buy what you don't have. However, one item is necessary to draw attention to it upfront: a kitchen scale. If you don't have a kitchen scale, please consider buying one. Measuring flour with cups and scoops is entirely inaccurate!

  • combo cooker like a Lodge 3qt. cast iron combo cooker or a Le Creuset Dutch oven that can withstand 500°F (260°C) in the oven, has a lid and will create a good seal when covered8
  • two medium-sized kitchen bowls to proof your dough
  • two kitchen towels or tea towels to line the bowls to cut and shape the dough
  • a kitchen scale that measures in grams
  • mixing bowl for dusting proofing bowl
  • a blade for scoring your dough (a “lame”)
  • fine-grained sea salt (or cutting board)

You can find a full list of all the tools I use when baking at my baking tools page.


Reader Interactions

9 Comments

Does it matter what stage your starter is in? Fed vs unfed, rising vs peak vs past peak? Does that make sense?

Hi! I would say fed at its peak. I’ll make a note in the recipe card.

I was hoping the google conversion chart of grams to cups was correct, so I jumped in! I used hungry starter and let it rise on the top of our propane refrigerator-it took 12 hours to rise, but was great. It’s not as sour as we like, but delicious and a great texture. Next time a well fed starter will be used. How does the bread texture change if kneaded?

Hi Susan, great to hear! I actually haven’t tried it kneaded yet, this recipe has worked well for me so I didn’t want to play around with it too much. But if you end up giving it a try let me know how it turns out!


THANKS! I dabble in the sourdough and lost track of my other goto recipes stumbled on this one and it worked flawlessly! loved the ingredient ratios also! or should I say especialy? anyhow, great recipe!


5 Best Sourdough Recipes for 2021 (Simple and Easy to Follow)

1. Simple Sourdough Recipe – Leavenly

I’ve been adjusting and altering this recipe since I started baking sourdough three years ago, and I’ve finally got it perfected.

My recipe makes three loaves of bread. I figure that if I’m going to the trouble of making bread, I might as well make a bunch! I either freeze my extra loaves, or give them away to friends and neighbors. I also trade services for bread! My neighbor sharpens my knives in exchange for a loaf of bread.

I use all-purpose or bread flour (I haven’t found much of a difference between the two), whole wheat flour, salt, and tap water.

In researching this post I came across recipes that required filtered or bottled water (to avoid chlorine), stone-milled flour (for flavor), and non-iodized salt (to avoid an iodine taste). Personally, I keep it simple. I believe bread is only as pretentious as you are, and if you use store-bought flours, table salt and tap water, your bread will be just as delicious and impressive. Don’t get too carried away.

I used to use a cast-iron Lodge Combo Cooker for my sourdough until I got my hands on a Challenger Bread Pan. Obviously, for beginner bakers, the combo cooker is great because it’s inexpensive and multi-purpose but, as you advance from beginner to intermediate and beyond, you will outgrow the combo cooker. The Challenger Bread Pan was designed specifically for bread baking, and it produces phenomenal loaves of bread.

My recipe uses a three-day method, effectively eliminating the stress of a rushed day or late night. On day one, you make your leaven which takes 5 minutes. On day two, you mix and proof your dough, a process that takes 5 hours but requires no more than 5 minutes at a time. On day three, you pull the dough from the fridge and bake it! (Spoiler alert: that’s the best day.)

It’s basically the simplest and least-stress recipe out there, and many beginner bakers have used it with great success!

Click here to read Leavenly’s Simple Sourdough Recipe: The Best Method for Busy Mamas!

2. Beginner’s Sourdough Bread – The Perfect Loaf

This recipe looks like a winner simply based on the ingredients and technique. Maurizio has a knack for explaining things very clearly, making very complicated matters seem simple. For example, he has a formula for determining what your starting water temperature should be, given the ambient temperature, to achieve a final dough temperature of a perfect 78°F. If that’s not impressive, I don’t know what is!

Plus, he uses basic ingredients that, to me, make authentic sourdough bread: flour, water, and salt. Sticking to these three ingredients ensures that your skill as a sourdough baker will grow without relying on unnecessary crutches like commercial yeast.

Maurizio autolyses his flour before he adds the leaven, and while each baker may have their reasons for choosing one way or the other, ultimately it is a matter of preference. Some bakers even add the salt before the autolyse! Try all three, and see which works for you. Take notes, of course, so you can keep track of your results!

Inspired by this autolyse approach, I decided to try it in my last bake. Long story short, I had to leave the house for three hours while it was autolysing, and my bread still came out terrific! I can’t say I’m an official convert yet, but I can see the advantages of this approach.

Check out Maurizio’s recipe, Beginner’s Sourdough Bread, here!

3. Artisan Sourdough Bread Recipe – A Beautiful Plate

Laura lays out the steps of sourdough baking in such a thorough manner, you won’t have any questions left after you’re done. She covers everything from starter to recommended tools to advice on avoiding common mistakes.

Like all the recipes here, this one includes only flour, water and salt. No other ingredients are necessary nor called for, keeping it authentic and simple, especially for beginners.

Laura does do one thing differently: she doesn’t use a leaven. She simply feeds her starter in higher quantities, and removes enough to mix her dough, leaving a smaller amount which is now her starter.

I admire this approach because it eliminates the use of an extra jar, but I personally would be terrified that I would absentmindedly discard the remainder, and then I’d be without a starter! That’s just me, though – if you got into the routine like Laura is, I’m sure you’d never throw away your starter. I just know that with two young kids running around, I can’t afford to change my routine!

Overall, her recipe is easy to follow and a great place to start for a beginner.

Check out Laura’s recipe, Artisan Sourdough Bread Recipe, here!

4. High-Altitude Sourdough Bread – Leavenly

I live at altitude (5,700ft/1700m) and learning to bake sourdough here was NOT easy. There are so many differences in baking at altitude versus at sea level, as anyone living at altitude would attest.

Over the years I’ve fine-tuned and perfected my sourdough recipe, using adjustments that account for the variables that altitude affects.

I’ve had so many comments and positive results from this recipe it’s the one I’m most proud of because I lived through the struggles and I’m able to save other home bakers living at altitude the stress and frustration that I dealt with!

Check out my recipe, High Altitude Sourdough Bread, here!

5. Favorite Easy Sourdough Bread – Alexandra Cooks

Alexandra’s recipe is slightly different from the rest because hers uses only bread flour, with no whole-wheat flour added. I’ve read that this might be the best way for beginners to start because the dough is easier to handle, so if you’re struggling with that, you may want to try this recipe.

Like the rest, hers uses basic flour, water and salt to keep the sourdough authentic. Her techniques are very simple too, and she uses bowls and kitchen towels for proofing (as opposed to bannetons and proofing baskets) which is ideal for a beginner just starting out.

She’s also got helpful videos for practically every step along the way, so if you’re a visual learner, this recipe is for you!

Check out Alexandra’s recipe, Favorite Easy Sourdough Bread, here!


What Is Stretching & Folding?

You’ll hear a lot about “stretching and folding” when you read about how to bake simple sourdough bread. Stretching and folding is the technique used to move the dough around and build the gluten network of your dough.

It basically means to stretch the dough up and then fold it over itself. You move clockwise around the dough and perform a stretch and fold at 12, 3, 6 and 9 o’clock. I’ve put a diagram below to show you.

This video demonstrates how to stretch and fold the dough. You will notice that the dough becomes more elastic and easier to handle as you move through the sets of stretches and folds.



I make a lot of sourdough bread. An absurd amount really. But I also eat a lot of sourdough bread. For breakfast. With dinner. A slice dipped in olive oil and covered in shaved Pecorino Romano for a midnight snack.

Most of the time I tend to make boule-like shaped, hearth-style sourdoughs (i.e. the kind you drop and bake in a large Dutch oven), but lately I have been obsessing over the perfect and simple tin loaf. In theory, I thought it was as easy as using a basic sourdough recipe (scaled to fit a loaf or Pullman-type pan) and plopping it into the new form – but, alas, as with all things sourdough it is never as simple as it first appears. Granted, the switch from Dutch oven to loaf form is not super difficult, it just requires a few tweaks (see below for details).

I have made a fair amount of tin-loaf recipes over the past year, but my favorite (and really, easiest) – the one that really makes the best toast slice you will ever have – comes from my current new obsession: Sourdough by Casper André Lugg and Martin Ivar Hveem Fjeld. I have reprinted – to the best of my ability – their recipe below (and I highly recommend you take a crack at their 50% spelt sourdough recipe as well) though I did not take you through all of the classic sourdough steps (they are lengthy and, if you are already familiar with sourdough baking, quite repetitive). If you are familiar with the Tartine style method, this method is nearly exact.

And if you need a Tartine refresher – a VERY detailed one at that – I highly recommend you take a read through of this New York Times posting. If you are a sourdough newbie and need help on how to make a starter, check out this excellent post over on The Perfect Loaf.

Before we begin – a few notes:

-I typically use an overnight leaven, but the Sourdough book uses a pretty “young” leaven (about 3 hours) for all of their recipes. I was skeptical at first. Not anymore. The bread still has a nice sour, yet you can still taste the grain, and it really works well with my schedule.

-My first few attempts at this loaf were haphazard. The bread was always delicious (and I thought it was always at optimum proof), but because you do not score this loaf, I often ended up with weird scars a la a forced oven spring. To combat this, I kept the cold fermentation long, longer than I felt comfortable with – about 18 hours – and made sure the bread rose just a hair above the pan.

-Since you do not cover the pan, it is a good idea to introduce some steam into your oven. I pour boiling water into a half sheet pan on a lower rack right before sliding the loaf in (obviously in a rack above the sheet pan).

-My apartment is cool in the winter so I tend to put my dough in the oven with only the oven light on, in between the stretch and fold cycles.

Tin Loaf from Sourdough by Casper André Lugg and Martin Ivar Hveem Fjeld

40 grams mature starter
30 grams water at 30℃ (85℉)
15 grams fine wholegrain wheat flour
15 grams strong white bread flour

100 grams fine wholegrain wheat flour
400 grams strong white bread flour
400 grams of water at 30℃ (85℉)
10 grams finely ground sea salt
100 grams leaven (you will use the entire leaven/no excess)

Set the Leaven
Mix the starter (which has been at room temperature for at least 6-24 hours), the water, the wheat flour and the bread flour in a large-ish bowl (ideally, you will be making and folding the bread in the same bowl). Mix well, cover the bowl and allow the leaven to mature for 2-4 hours in a warm spot in your house.

Make the Tin Loaf
Grease a 1kg/2lb loaf pan with rapeseed/canola oil. I love this pan btw. Set aside.

Pour the 400 grams of water into the bowl with the leaven. Dissolve the leaven in the water with your fingers. Add the flour. Mix it all together with your hands. Gather the dough by scraping down the excess from the edges with a spatula. Cover the bowl with a kitchen towel and let it sit for an hour.

Pinch In the Salt
Sprinkle the salt over the dough. Use your thumb an forefinger to pinch the dough together. Do this a few times until the dough begins to tighten and it becomes harder to pinch. Video example below. Let the dough rest for 30 minutes.

Stretch and Fold
Dip your hand in a bowl of warm water, then push your fingers between the dough and the side of the bowl and grab the underside of the dough. Stretch it slightly and fold it over. (I think this video does a good job of showing the simple basics of the stretch and fold method). Repeat this process, working your way around the bowl, 5 to 8 times. Cover and let rest for 30 minutes. Repeat the stretching and folding twice at 30 minute intervals. After the last folding allow the dough to rest until it has increased in volume by about a third, about one hour.

Shape
Scrape the dough onto a well-floured surface. Use the dough scraper to fold the dough over itself a few times from different sides, and then all the way around so that it folds face down on the table. Use the dough scraper to firm up the dough by pushing it around from different angles. The dough should stick slightly to the table while you do this, so that it becomes taught and has thick edges. Sprinkle flour over the dough and let it rest for 20 minutes.

Final Shape
I shape this dough like any other sourdoughs and I highly recommend a video or photo tutorial (the pictures in this book provide step-by-step instructions), but in essence, you should flip the dough over so that the floured part is face down on the floured surface. Grasp the top of the dough and fold it in towards the center. Grasp the left side of the dough and fold it in towards the center, the do the same with the right side and finally the underneath until you have a square. Grab one corner, stretch it gently and fold it in towards the center. When all four corners are folded in, grasp the topside and flip the dough over so the seam is down against the surface and the smooth side is facing up. If the dough feels loose, tighten it up with the dough scraper. Video example below. Lift the dough and place seam side down in the oiled pan. Cover the pan in plastic and refrigerate (cold proof) for about 18 hours. The bread will rise just a hair above the pan.

Baking
Organize your oven so one rack is in the middle, with another rack directly underneath it. Place a half-sized baking sheet on the lower rack. Turn the oven to 500℉ (260℃). Allow the oven to warm up for 45 minutes. About 40 minutes into the preheat, boil some water in a teakettle. Around the 45 minute mark, open the oven and carefully pour the boiling water into the sheet pan. Take the bread from the refrigerator, remove the plastic bag, and place on the rack directly above the sheet pan. Reduce the temperature to 470℉ (240℃) and bake for 20 minutes. When the timer goes off, reduce the temperature to 450℉ (230℃) and bake for another 20 minutes. Very carefully, remove the bread from the pan and place it directly on the rack on one side and bake for 3 minutes, turn it over to the other side and bake for another 3 minutes. This will produce a dark, crusty exterior. Remove and let cool for at least 4 hours before slicing.


How To Make Easy Sourdough Sandwich Bread

Mix the Dough

In a stand mixer, add the flour, butter, sugar and salt. Mix until the butter looks like crumbs.

Add the sourdough starter and water mix again to combine. The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp kitchen towel and rest for 30 minutes- the gluten needs to relax.

After the dough has rested…

Switch to the dough hook, and run the machine on medium low to knead the dough. This should take about 6-8 minutes or so. The dough should feel soft and supple, and not stick to your hands. On this particular day, my dough was a little bit stickier than usual so I added a dusting of flour to even it out.

No stand mixer? No problem! After mixing and resting for 30 minutes, knead the dough by hand on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.

Bulk Rise

Cover the dough with plastic wrap or a damp towel. Let rise overnight at room temperature (68 F) for 10-12 hrs. The dough is ready when it has doubled in size.

Shape the Dough

The following morning, coat a 9࡫-inch loaf pan with softened butter.

Remove the dough onto a lightly floured surface. Gently flatten the surface to release some of the air bubbles. Sandwich bread should not have any large holes (unless you like jelly in your lap).

Starting at the bottom, roll the dough into a log tucking the ends underneath. Transfer to the loaf pan.

Second Rise

Now the dough needs to rise again.

This step is important because it builds back additional strength after the bulk rise. You’ll get a nice rise when it’s done correctly.

The dough is ready when the center rises to about 1-inch or more above the rim. It should look nice and puffy, and no longer dense.

Preheat your oven to 375 F.

TIP: Lately, for sandwich bread, I’ve been preheating my oven to 500 F (instead of 375 F). Once the bread goes in, I reduce the temperature to 375 F and bake as directed. Starting the dough at a higher temperature yields better oven spring!

Bake the Dough

Place the dough on the center rack and bake for 45-50 minutes.

See? Nice and golden brown…

Just let it cool for at least an hour before your dive in.

Additional Notes

If you have a large family, or just eat a lot of bread, I highly suggest doubling this recipe and bake the loaves side by side. This loaf can be frozen whole in plastic wrap or as individual slices.

Speaking of the freezer: this might sound weird but you can pre-assemble PB&J sandwiches and freeze until ready to use. Just wrap tightly and defrost at room temperature. I do this for my kids’ school lunch boxes (ha! remember when kids went to school?!) and they are perfect by lunchtime. This technique works with ham and butter sandwiches too, another household favorite.

FYI: This recipe is a variation of the Country Farmhouse White in my book: Artisan Sourdough Made Simple. I wanted to create a new loaf using only all purpose flour and butter for variety. To make it vegan, swap the butter for plant butter. I love Miyoko’s Organic Vegan Butter.

More Sourdough Bread Recipes

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Simple Sourdough Recipe: The Best Method for Busy Mamas

The first few times I made sourdough, I followed the Tartine cookbook precisely. It worked wonderfully the first time, so why mess with success? Then, after moving to Colorado at 5,600 feet, I tried the same Bay Area recipe only to be met with failure. In retrospect, I now know that the hydration wasn’t high enough and the overuse of flour turned my once-successful sourdough into dense lumps, but I had no idea what I was doing wrong at the time.

I learned about increasing hydration percentage from a workshop I took at Raleigh Street Bakery with David, the owner of RSB. His recipe uses up to 100g more water more than Tartine calls for, and in lieu of flouring the work surface, he rubs it with water, increasing hydration even more. This is beneficial at 5,600 feet because the air and flour are more dry than at sea level.

In the recipe below, I use measurements that work great at and around sea level. For those living at high altitude, I recommend several adjustments and you can find those here:

How to Make High-Altitude Sourdough Bread (2021)

The beautiful thing about cooking and baking is that your recipes become adaptations, whether or not you’re aware of it. Even after using a recipe for the first time, your mind – consciously or subconsciously – decides what it liked and didn’t like, and what it would do differently next time.

As such, my recipe changes all the time.

This is how I came to have my current sourdough recipe. Through a lot of trial and error with measurements, techniques, fermentation time and equipment, I’ve found a groove that works for me. I’m quite sure this will continue to evolve, so as it does, I will update the recipe here as well.

To help me adjust my methods, I always take notes with every bake. This way, if I loved my results, I can go back and copy exactly what I did. Conversely, if my bread comes out flat or dense, I can look at what I did differently and make changes based on my notes.

It’s critical to keep notes as you mix and bake! To help you, I’ve created a FREE downloadable PDF for you to take your notes on.

Now begins the series of folds. There are countless techniques for this, and it comes down to preference. Personally, I prefer to leave my dough in the bowl as opposed to dumping it onto the counter. This makes far less mess and makes the folding steps simpler. I do a total of three or four folds, each resting for 20-30 minutes in between.

Now the dough sits pretty for 1.5 – 2 hours. This is called the bulk fermentation, and the gluten is allowed to relax, and more complex flavors are developed. After this stage, your dough will be larger and lighter.

The dough comes out onto the counter and is divided and pre-shaped. The loaves rest again for 30 minutes, then they go through their final shaping and are placed into baskets.

Now the dough goes through its final fermentation. This can either happen at room temperature just before baking, or in the fridge overnight. I prefer to do cold-proofing in the fridge overnight because it works better with my schedule, and I recommend it if you have kids. It’s less time in the kitchen per day, which is ideal. You’ll learn more about choosing a two-day versus a three-day process shortly.

When you’re ready to bake, the oven is preheated with the cooking vessel inside. Once it’s good and hot, the dough is flipped out of its basket, scored, and it goes into your pan. Your vessel must have a tight-fitting lid, like a Lodge cast-iron combo cooker, a Dutch oven, or the Challenger Bread Pan. The key to a golden crust that isn’t dry and over-baked is moisture. Commercial ovens have steamers that can maintain humidity within the oven, but home ovens don’t have that capability. In fact, home ovens are designed to remove humidity. The lidded vessels work because the steam that is released from the first few minutes of baking becomes trapped and surrounds the dough as it bakes.

A note about scoring: a nice deep score that is continuous around the dough, like a square or half-circle, allows the dough to rise upwards, creating an impressive looking loaf. Small, tight scores won’t allow the upward rise and will instead create a loaf that is shorter and more compact, and the loaf will likely “self-score” (aka, burst open) somewhere. Deep scoring is recommended and is achieved by holding your blade at a 45° angle and doing deep, swift cuts.

The lid of the vessel is removed after 30 minutes, and the loaf continues baking for another 15 minutes. It comes out of the oven and is tipped onto a cooling rack, where it crackles and snaps as it cools. It must cool for an hour or more before slicing.

Those are the basics of sourdough, in a nutshell!

Remember, the recipe looks long and intense. Don’t let this scare you! The whole process is done over three days, which makes each individual day a piece of cake. See the whole process broken down here:
Day 1: Leaven Day
Day 2: Prep Day
Day 3: Bake Day

All the best and happy baking!

Oh, and by the way, if you’re looking for some more help understanding hydration, click here to check out The Beginner’s Guide to Sourdough Hydration.

And don’t forget I have a whole page of resources available to help you in your sourdough journey – click here to find it!


Shaping the dough

Since natural sourdough takes longer to rise, it can lose its shape over time. By placing it in a proofing basket or bowl, it will hold its shape and prevent the dough from spreading out and becoming flat. You can also help the dough hold its shape better by creating a tightly formed ball of dough. If you cup your hands around the ball of dough then drag it toward you, the dough will start to tighten. Turn the ball of dough and repeat that step three to four times and you will see that the surface tension improves. Watch our video to see how we shape the bread to increase surface tension.

What to use to hold the shape of the dough

There are several things you can use to hold the shape of your bread while it proofs. If you don&rsquot have a proofing basket, a colander or pyrex bowl works well.

Using a colander

If you use a colander, place a tea towel in it so the dough does not fall through the holes. Flour the towel very well to prevent the dough from sticking to the towel. Plain flour will absorb moisture over time so we recommend using a mixture of rice flour and all-purpose flour. Make a blend with equal amounts of flour for perfect results.

Using a Brotform

If you want to use a bread proofing basket like this Brotform, you will not only end up with a nicely shaped loaf but the basket will leave a lovely impression on the dough. It makes a beautiful loaf of bread. As with the tea towel, you will need to give it a generous dusting of flour. Make a 50/50 blend of rice flour and all-purpose flour. If you only use all-purpose flour to dust the Brotform, the dough will stick to the Brotform when you try to remove it.

Using a mixing bowl

You can even use a mixing bowl to hold the shape of your dough. Just find a bowl the size and shape that you would like your bread to be shaped. It does not need to be an oven-proof bowl because you will not bake the bread in the bowl. Give the bowl a generous spray of oil and plop the dough into the bowl.

Once your bread has risen a second time you will tip it out of the bowl or basket and into a Dutch oven. If you don&rsquot have a Dutch oven, you can tip it directly onto a baking sheet. You will get a nicer crust if you use a Dutch oven but you will still have great bread if you don&rsquot use one.