I am always open baked my sourdough bread , not only turns out great as baking with Dutch Oven , but I can bake two big loaves or 4 small loaves in the same time.

Recipe for my bread

1000 g. Bread flour
50 g. Whole wheat flour
50 g. Rice bran (roasted)
110 g. Active starter
935 g. Water
11 g. Salt

4 sets of stretch and fold every 30 minutes the proof for 2.5 hours

Pre shape and rest for 30 minutes then shape and put in to the banneton basket the put rest for one hour before put it to the fridge for cold retard for 5 hours and bake.

For open bake

I use cookies sheet to put the dough on and use old baking tray to create steam . I pre heat the oven with cookie shee and baking tray at 250 degrees Celsius for 45 minutes with my conventional oven. Then scoring the dough about 1 inches deep and putting the dough into the hot baking sheet , be careful not to burn yourself after put the dough in put one cup of water into the hot baking tray to create steam. Bake with steam for 30 minutes (the water will be evaporated during first 30 minutes so you don’t have to remove the baking tray . Continue baking without steam for 25 minutes - 30 minutes (move around the dough if your oven is not evenly distributed heating to create nice and evenly browned .

If you want big over spring you can double score underneath the first line after baking 5 minute y will definitely achieve a big oven spring or big ears.

Enjoy baking 🥰