My favorite way to make sourdough, use a ceramic coated cast iron dutch oven that I preheat to 400, then I crank up the heat to 450 with it sealed up for 25m, then take off the lid for another 25m. Using parchment paper to move my dough from the bowl to the dutch oven keeps it from deflating; and from sticking during baking. I always score an "X" on the top of my dough with a serrated blade that's wet before I move it into the dutch oven.For my second attempt at sour dough bread, I baked it in a Japanese clay pot. I think it came out around the same as yesterday's one. Tomorrow, I will bake it in a silicone banneton proofing basket that I just got from amazon, and I will be shooting for the ear razor cut with the new blade I got.
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