Round artisan loaf master recipe from The Sourdough Bible: The Ultimate Resource for Great Bread at Home (page 57) by Elaine Boddy

  • salt
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  • strong white bread flour
  • Serves : 1 standard loaf

  • EYB Comments

    Dough proofs overnight (8 to 10 hours) and then for at least 3 hours (up to 24 hours) in the refrigerator.

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

  • Eat Your Books

    Dough proofs overnight (8 to 10 hours) and then for at least 3 hours (up to 24 hours) in the refrigerator.

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