Real-time, Sane Sourdough: Part 7

Let's get this oven party started.

During the last stage, the dough rose in the bread pans for about three hours. Our kitchen was only about 65 degrees today, so that was maybe a little slower than normal. But once it starts pushing up the towel covering it, it's ready to bake.

The oven needs to pre-heat to 425 degrees. Then I slash the top of each loaf twice with a serrated steak knife. I do this quickly so that I'm not pressing down on the dough and deflating it at all. The slashing gives the bread more space to rise in the oven.

Slashed loaves with the slashing knife.

They stay in the oven for about 50 minutes.

To be continued . . .