Following up to my previous post, I'm really curious what your go-to method is for baking a single sourdough loaf.
Currently, I'm using a Dutch oven (cast-iron pot) and a spray bottle to add some extra moisture to the dough. But definitely getting mix results.
Drop a comment below. Let's learn from each other ๐
I do the bulk of the baking in a lidded, cast iron pan, then a couple minutes with the lid off to brown up the crust.
I do not add water to the cast iron pan at any point.
My dough is always refrigerated for at least 8 hours before I bake, so the dough is pretty firm at the start of the bake.