5. 12. Baking

In a preheated oven at 240 degrees C (464 F) (upper and lower heat no fan) heat your baking dish or a flat baking tray. 

Transfer your dough into a preheated dish and bake for the first 15 minutes covered or with steam at 240 C (464 F). 

Then uncover or remove your source of steam, and lower the temperature to 200 degrees C (392 F) and bake for another 45-50 minutes so the bread gets a nice golden brown color.

FERMENTED NOTE: This baking time applies only to small breads (up to 150-200 g flour). If your bread has more than 200 g flour, prolong your bake for 10-20 minutes. Mind the color and lower your temperature accordingly. 

FERMENTED TIP: Not all ovens are the same. Get to know yours. And if needed, lower the temperature accordingly. And bake longer.

*No part of this course may be reproduced, copied, or redistributed in any other way, or be made available for public use, or forwarded to anyone who has not purchased the course.

@The creator of this course is Anita Šumer, drožomanija/sourdoughmania, 2024. All rights reserved.

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