Hello Dan,
Thank you for wanting to give our recipe a try.
Sorry if it is not clear, but when the bread is ready for baking, you release it from the proofing basket and turn the bread out on a baking tray / sheet pan, covered with baking paper or (if you have it) you can bake the loaf on a baking stone / pizza stone. So the bread is not baked in any kind of mold, although that would also be possible. As you can see in the picture above and the video, we bake the breads in a stone oven directly on the hot stones. This works very well, but a tray or sheet (preheated in your oven) will also do the job.
Just read the recipe a few times before you begin, and also take a look at our bread baking tips:
www.weekendbakery.com/posts...king-tips/

Best of luck and enjoy the process!

Foregt to mention that I always do this (I bake this bread 2- 3 times a week).

Yes you can. WB states this on their site: they do the same. Use starter directly from fridge. But after feeding your starter, wait till activity has started again and put next day – or after baking days – back in fridge.

Thank you.

Great Lilian! We understand the holes dilemma. It is great being able to get this structure, but it is not the end all and as for a sandwich there is a lot to say for a tighter and more regular crumb when butter and jam are involved!

Enjoy the baking!

Hello Ed and Marieke –

After several distractions (you have too many interesting recipes!), I finally made this. It’s a great recipe & produced a good crust, nice bouncy crumb, and not too enormous holes (husband complains that it’s too difficult to butter bread with huge holes). I’ll definitely be making it again.

Thanks again!

Hello Tom,
Yes that is no problem. Depending on the absorption level of your flour (they all are different) you would maybe need a few % less water, but we think it would be OK the use the amount from the recipe.
Just give it a go and see how the dough comes together, before adding the last bit of water.

Hope it will be great!

Hello Bärbel,
So great to get your comment with this positive feedback. We can point you to our tips for scoring if you have not seen them yet:
www.weekendbakery.com/posts...onfidence/
Also, the type and brand of flour makes a huge difference in the ‘ear’ department, see it might pay off to experiment a bit with that. We do have our own favorite wheat / bread flour that works very well, other flour we tried did sometimes not even give much of an ear too. Also the amount of steam you are able to create and actual temperature of your oven play their part, as does the moment after the final proof you bring your bread to the oven. Make sure it is well proofed but not over-proofed of course, sometimes the slightest but of under-proofing will give you a nice oven spring. Baking your loaf in a Dutch oven (oven in an oven method) might also give you a better rise and ear.

Thank you again and enjoy your baking and sharing!

You did well! Thank you for sharing your experience and enthusiasm Oxana.

Keep on baking and you will get more and more comfortable with the recipe(s) and sourdough baking.