Ready to Bake?

This journey guides you through the baking process with timers for each phase.

You’ll need:

• Shaped, proofed dough (from fridge or room temp)
• Preheated oven at 230°C (450°F)
• Steam method ready (Dutch oven, water tray, or steam setting)
• Lame or sharp knife for scoring

The two phases of baking:

1. Steam phase (~30 min) for maximum oven spring
2. Crust phase (~15-25 min) for beautiful browning

Based on The Sourdough Framework: Baking Chapter.