Just BEFORE the 3 hours are up, preheat your oven to 500oC and place a Dutch oven pot (with its lid) in the oven. Dust the surface of the loaf with rice flour. Once the oven has reached 500oC, remove the Dutch oven pot and lid (CAREFUL, THIS WILL BE VERY HOT). Gently turn the loaf out of the kitchen towel and into the Dutch oven pot. Using a very sharp knife, cut two long slit into the top of the loaf in the shape of an “x.” Replace the lid to the pot and place the pot in the oven.

 

Reduce the temperature to 450oC and bake for 20 minutes.

After 20 minutes, remove the lid and bake the loaf for an additional 20 minutes until the crust is a dark, golden color. Remove the pot from the oven. Turn off the oven. Remove the loaf onto a cooling rack and allow it to cool for a while.

 

AND BOOM!

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After weeks of prep work, days of tender love and care and hours of baking its finally ready. And I must say, all that hard work was delicious. I must say I have never, ever spent so much time on a project before. Towards the final hours of this project, I felt some sort of attachment to my bread. It was like a baby that I fed and cared for everyday and the end result was spectacular. My bread tasted like sourdough straight from the store, except it was hot, and fresh out the oven. It was crispy and I am glad to have done something new and learned a new skill.

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