Baking the ultimate loaf of sourdough is an art form that requires patience, practice, and the right environment. The secret to that coveted blistered, crackling crust lies in steam management during the first twenty minutes of the bake.
Key Considerations
Always preheat your Dutch oven thoroughly before loading your dough. Using ice cubes or a professional spray bottle to create intense steam inside a sealed vessel will gelatinize the starches on the surface, giving you that brilliant shine and crunch.
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