High-hydration sourdough from Artisan Sourdough Made Simple: A Beginner's Guide & Beyond to Delicious Handcrafted Bread with Minimal Kneading (page 29) by Emilie Raffa

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sharon_olniyq on March 12, 2026

    My absolute favorite sourdough, a classic recipe I will keep forever. The recipe’s simple explanations make the process easy and successful!

  • mirjoy on February 03, 2026

    This has been my go to sourdough recipe for years. Her instructions are so clear and work well!

  • Tinala523 on January 27, 2026

    Easy and delicious! I also quartered this recipe and made four small boules for soup bowls- adorable! used

  • kbrooks on September 23, 2025

    I make breads just about weekly. I screwed this bread up and I should have known better. I didn't get the big open holes I should have because I made the mistake of adding quite a bit more flour after the bulk rise because the dough was so wet and blobby. I should have trusted the recipe as it is quite similar to the one for Jim Lahey's No Knead Bread, which also produces a very wet dough. The flavor of the bread was absolutely wonderful and I will make this again and not mess with the hydration.

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