The Complete Sourdough Bread Guide
Chapter 21

STEP 11 — Bake Covered

STEP 11 — Bake Covered

  1. Pull the screaming-hot Dutch oven out of the oven and set it on a heat-safe surface. Use serious oven mitts.
  2. Lift the loaf using the four parchment handles and lower it gently into the Dutch oven.
  3. Lid on. Back into the oven.
  4. Bake covered at 500°F for 18–20 minutes.

What's happening: The cold dough hits the hot pot and trapped moisture creates a steam chamber. Steam keeps the crust supple long enough for maximum oven spring (rise). Without steam, the crust sets too fast and the loaf can't expand.