Maison Fare - Dutch Oven

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Bake

Gently lift the sides of the parchment paper and lower the loaf into the (hot!) dutch oven. Don't forget that the lid is hot. Use mitts or a potholder to close the lid and place the dutch oven on the middle rack of your oven. You do not need to remove the paper.

Bake for 25 minutes with the lid on, then reduce the oven temperature to 425°F and remove the lid.

Bake for another 10-20 minutes with the lid off until the loaf is colored to your liking (we suggest checking 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.

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Baking Complete

Gently remove the loaf from the dutch oven. Place the on a cookie rack or trivet or even a few chopsticks. The goal is to elevate the bottom so that it doesn’t over-bake.

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Cool and Eat!

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.

Pre-Heat, Score & Bake

Baking