Go for a larger size if your loaves are bigger than this. You can place a couple ice cubes between the parchment paper and the dutch oven to create steam inside the pan. Preheat your oven to 500 degrees with the dutch oven inside for 45 60 mins. Once the oven is preheated turn the temperature down to 415 f. Generally speaking if you are making a white sourdough loaf buy a dutch oven that is at least 4 times its volume.

Remove the banneton from the refrigerator remove the wrap from the dough and place the parchment sheet over the exposed dough. Preheat to 475 degrees f. Bake covered for 20 25 minutes. Note that some pots cannot be preheated empty so check with the manufacturer if you are unsure. Put the lid on the pan and put it in the oven to bake for about 35 minutes.

Use a proofing basket. Preheat oven to 450 f with the dutch oven on the center rack. Remove from the oven. This is the initial temperature that will be reduced later on. Place your bread inside a clay pot casserole dish any large pot that is oven safe and has a securely fitting lid on it it won t be as good as a dutch oven but it will be better than not using one.

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Cut a piece of parchment paper big enough to overhang your loaf s circumference by a few inches. I prefer a dutch oven with lots of thermal mass. Step 12 allow loaf to rise while oven is heating or until a fingertip pressed into the surface causes the dough to slowly fill back in. Preheat your oven to 450 with your covered dutch oven inside. Quickly work the dough into a round shape so that it doesn t stick to your hands too much.

Pick up the dough by the parchment paper and carefully set it in the dutch oven. Carefully lift the bread out of the pot and place it on a rack to cool completely about 2 hours. Using oven mitts remove the hot lid and continue baking until the bread is a deep golden brown about 20 30 minutes more. Place a large deep roasting pan or stainless steel bowl or other oven safe bowl over the loaf when baking. This will help the bread rise even more.

For example if you are making a 1kg loaf flour water sourdough starter 1kg in total you will need a dutch oven that is at least 4qt or 4 litres in volume. Cast iron is my material of choice. The recommended temperature for most sourdough bread is about 240 c or 450 f. If your dutch oven can t withstand that heat preheat to 450. For example if you are making a 1kg loaf flour water sourdough starter 1kg in total you will need a dutch oven that is at least 4qt or 4 litres in volume.

If your dutch oven can t withstand that heat preheat to 450. Pick up the dough by the parchment paper and carefully set it in the dutch oven. Cut a piece of parchment paper big enough to overhang your loaf s circumference by a few inches. Use a proofing basket. Remove the banneton from the refrigerator remove the wrap from the dough and place the parchment sheet over the exposed dough.

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