Bake

Baking your sourdough loaf is the culmination of the process.

Preheating the Oven

Preheat your oven to the desired temperature (usually 450-500°F or 230-260°C) with a pan of water placed on the bottom rack. The steam created will help to produce a crisp crust and an open crumb.

Scoring the Loaf

Use a sharp razor blade or a lame to score the top of the dough. Scoring creates a controlled release of steam during baking, which helps to shape the loaf and prevent it from bursting.

Common scoring patterns include: * Straight cuts * Diagonal cuts * Cross-cuts * Ear cuts

Baking the Loaf

Dutch Oven Method

If using a Dutch oven, place the scored loaf seam-side down in the preheated Dutch oven. Cover tightly and bake for 20-25 minutes. Then, remove the lid and continue baking for another 15-20 minutes, or until the crust is golden brown and the internal temperature reaches 205-210°F (96-99°C).

Direct Oven Method

If baking directly on a baking stone, place the scored loaf on a piece of parchment paper and slide it onto the preheated stone. Bake for 30-40 minutes, or until the crust is golden brown and the internal temperature reaches 205-210°F (96-99°C).

Cooling the Loaf

Once baked, carefully remove the loaf from the oven and transfer it to a wire rack to cool completely. This allows air to circulate around the loaf, preventing moisture buildup and ensuring a crisp crust.