Dutch oven method enhances sourdough bread baking results

Baking bread in a Dutch oven combines the benefits of a heavy baking surface and steam retention. This method enhances the rise and crust of the bread, improving results compared to using a baking stone and water pan. To bake, preheat the Dutch oven while the dough proofs. Once ready, score the dough, place it in the pot, and cover it. Bake for a total of 25 minutes, removing the lid halfway for browning. The recipe uses a sourdough starter but can substitute with active dry yeast. Key ingredients include water, flour, and salt. The process involves mixing, resting, folding, shaping, and baking for optimal results.