When baking with sourdough you need to remember that the bread is alive. Before you get to know the sourdough you have no way of knowing how long it needs to rise – you have to wait and see, and get to know it. If it takes too long, you can gradually add a little yeast. Then you won’t have a sourdough-risen bread, but you will get that good taste.
Use a baking stone or pizza stone if you have one.
Add the wet ingredients to the dry ingredients, and knead well. Leave to rise in a sheltered, but relatively cool place over night. The dough should be quite loose, but if it gets too loose, it will have trouble rising.
Divide the dough in two bread pans and leave to rise again in a warm place.
Preheat the oven to 520 degrees. Make cuts in the loaves, put them in the oven and reduce the temperature to 360 degrees. Bake for 45 minutes.
Let them cool off on a grate.