Free Classic Sourdoughs by Jean Wood, Ed Wood

sweetened dried cranberries
    ½ cup (75 g) frozen blueberries or huckleberries
    2 cups (220 g) light rye flour
    2¾ cups (385 g) unbleached all-purpose flour
    DOUGH PROOF Pour the culture into a mixing bowl. Add the water, salt, cranberries, and blueberries to the culture and mix well. Add the rye flour and mix well. Add the all-purpose flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
    Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
    LOAF PROOF After the 30-minute rest, divide the dough in two. Flatten each half slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into the loaf shape you desire. Place the shaped loaves, seam side down, on a baking sheet or in bread pans and proof for 2 to 4 hours, until they double in bulk or reach nearly to the tops of the bread pans. For a good combination of sourness and leavening, proof the loaves for the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
    BAKING Place the pans or baking sheet with the shaped, proofed loaves in a cool oven, then turn the temperature to 375°F (190°C) and bake for 70 minutes. When the loaves are baked, remove them from the pan and let cool on a wire rack for at least 15 to 20 minutes before slicing.

La Cloche Sourdough

    In his book
The Bread Builders: Hearth Loaves and Masonry Ovens
Daniel Wing has nothing but praise for the bread baking-device called La Cloche. Because Wing is a leading advocate of masonry ovens, his endorsement is worth investigating. La Cloche is somewhat analogous to a home bread machine in that, as with the bread machine, you can only bake one loaf at a time. It is a heavy stoneware baking dish made in two styles, one oval for hearth breads and the other oblong for French or Italian type loaves; you may use either for this recipe. Both styles are equipped with lids. They are a little pricey but they do a terrific job
. MAKES ONE FABULOUS 2⅛-POUND (1010 G) FRENCH LOAF
    1 cup (240 ml) culture from the Culture Proof ( this page )
    1½ cups (360 ml) water
    2 teaspoons salt
    4¼ cups (595 g) unbleached all-purpose flour
    DOUGH PROOF Pour the culture into a mixing bowl. Add the water and salt to the culture and mix well. Add the flour a cup (140 g) at a time until the dough is too stiff to mix by hand. Turn out onto a floured board and knead in the remaining flour until the dough is smooth and satiny.
    Proof the dough overnight (8 to 12 hours) at room temperature, about 70°F (21°C), in a large bowl covered with plastic wrap. During this time, the dough should double in size. After the proof, use a spatula to gently ease the dough out onto a floured board. Allow the dough to rest for 30 minutes. If marked flattening occurs during this time, knead in additional flour before shaping.
    LOAF PROOF After the 30-minute rest, shape the dough. Flatten it slightly, then lift a portion from the periphery and pull it toward the center. Continue this around the dough mass to form a rough ball (see this page ), then pat and pull into a French loaf shape about 14 inches (35 cm) long. Carefully place the loaf in the La Cloche and cover with the lid. Proof for 2 to 4 hours, until it doubles in bulk, the first hour at room temperature and then at 85° to 90°F (29° to 32°C) in a proofing box.
    BAKING Bake in a preheated oven at 500°F (260°C) with the lid in place. After 30 minutes, reduce the heat to 400°F (200°C), remove the lid,