Pre-Heat & Bake
The final step! We will preheat the oven for 30m, bake the loaf for 35-60m, let it cool and then finally enjoy (and share, if willing) the tasty result.
As your dough approaches the target, pre-heat your oven to 425°F (400°F for convection) for a minimum 30 minutes before baking.
Preheat your oven to 425°F (400°F convection) for at least 30 minutes before baking.
Once the oven is fully preheated, take the loaf out of the refrigerator. There’s no need to bring it to room temperature first.
Sprinkle some flour on top of the loaf (whatever you have on hand), then loosely cover your loaf pan with aluminum foil. The foil traps steam to help the dough rise, and the flour prevents the loaf from sticking to the foil as it rises.
If you used tape to mark your rise, don’t forget to remove it from the pan.
Place your pan into the oven on the middle rack and bake for 25 minutes and then remove the foil (careful, oven is hot!)
Lower the heat to 400°F (375°F for convection) and bake for 20 more minutes until the loaf is colored to your liking (check it 10 minutes in and every 5 minutes after).
A darker color will have a sweet and crunchy crust. A lighter loaf will deliver a soft and mild crust.
Sprinkle some flour on top of the loaf (whatever you have on hand), then loosely cover your loaf pan with aluminum foil. The foil traps steam to help the dough rise, and the flour prevents the loaf from sticking to the foil as it rises.
Place your pan into the oven on the middle rack and bake for 25 minutes and then remove the foil (careful, oven is hot!)
Lower the heat to 400°F (375°F for convection) and bake for 20 more minutes until the loaf is colored to your liking (check it 10 minutes in and every 5 minutes after).
A darker color will have a sweet and crunchy crust. A lighter loaf will deliver a soft and mild crust.
Gently remove the loaf from the pan to stop the baking process and begin cooling. We recommend placing the loaf on a cookie rack or trivet so that it cools evenly.
Congratulations on completing your bake! Take a moment to savor the aromas, sights, and sounds (you may hear crackling if you put your ear close to your loaf as it cools).
While it’s tempting to dig in immediately, let your sourdough loaf cool for at least one hour post-baking.
This essential pause allows the flavors to deepen and the structure to set, ensuring each slice offers the optimal taste and texture experience, a testament to the meticulous art of baking.
Allowing your loaf to rest for over 12 hours will further enhance its flavors.
While you wait, we recommend taking notes on your bake. What worked? What didn't work? What would you like to try next time? Over time, you will begin to make this process your own.
Don't forget to share your success (or opportunity for improvement) on our Facebook or Discord and connect with our team as well as a community of other Maison Fare bakers.
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