I am using new starters at the moment, so I need little excuse to play around with making sourdough loaves.
This is a no frills loaf, made using organic white flour, although the starter had a couple of feeds with rye flour. But “no frills” in no way means any sacrifice on taste!
I was delighted with the volume of the loaf, without any need of a dutch oven or similar (not that I have ever needed to go down that route with my sourdoughs): I just had a very hot oven, a preheated cast iron slab onto which the well-proved dough was turned out and steam.
As with most of my sourdoughs I retard at least one of the two rises by refrigerating to develop that great sourdough tang that I crave.
More on sourdoughs can be found on my sourdough post.