Starter

Dough

Baking

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Bake Away

After the 3-4 hour rise, remove the dough from the oven. Preheat the oven to 350F (180C) degrees.

Slash the Loaf

Remove the plastic wrap from the top of the loaf. Using a sharp serrated knife, make 3 or 4 slashes about 1/2 inches deep across the top of the loaf about an inch apart. Make the same 3 or 4/ slashes at right angles, forming several squares on the top of the loaf. If the loaf has dried out slightly on top, the knife may drag against the dough causing it to tear. Wet the knife with water before making your cut. Best results can be obtained by making a single quick, deep cut for each stroke.

To form a good crust, the bread must be baked in a steamy, humid environment. To accomplish this, place a small glass bowl with water in the bottom of the oven. You should also use a hand sprayer to spray down the sides of the oven during baking.

Place the baking stone and loaf in the oven. Do not try to move the loaf off of the stone or to another cooking surface, because it is very delicate at this point and will bruise and flatten. If the loaf looks as if it is already close to its final size (i.e., it has risen very well already), turn up the oven temperature to 400F degrees (205C). If the loaf seems a little flat bake for 15 minutes at 350F, then raise the oven temperature to 400F for 45 additional minutes.

Spray the Loaf

During the first 20 minutes of baking time, spray the sides of the oven with water every 5 to 10 minutes. This, combined with the small glass water bowl will ensure a firm, thick crust for your bread.

The total baking time should be approximately 60 minutes. Sourdough should have a darker looking crust when compared to other types of bread, so leave the loaf in the oven an extra 5 minutes or so after you think it is done.

Move the loaf to a cooling rack and let it cool at least 30 minutes. Break out the butter and enjoy!