After three hours of second prove the load was ready to be baked.

The oven was preheated to 250°C. Gently I turned out the proved dough onto an upturned baking tray and baking sheet. I cut the top into some kind of rustic design and then slid the loaf off the cold tray onto one preheated in the oven using the baking sheet, then turned the temperature down to 225°C. It took around 40 minutes to bake. Below is the finished article, I think it looks very inviting.

You could say I'm hooked on this method of making bread, I have another sponge on the go already!

Sourdough Project - The Finished Article



Related Articles:

The Sourdough Project – Codename: Boblington Riley

Sourdough II - we have lift off

Sourdough III - Beginning the feeding process

Sourdough IV - Feeding process update

Sourdough V - making the sponge dough

Sourdough VI - making the dough