Introduction: Sour Dough Bread
I made this recipe today for the first time it turned out EXCELLENT! What did I do different? On the second rise (proofing), I separated into two dough balls and allowed to rise in standard 9 1/4 x 5/14 loaf pans. During this time I pre-heated the oven to 435 and placed an iron skillet full of water at the bottom of the oven. After 30 min pre-heat, I placed loaf pans on middle rack and covered with 9x13 pan (upside down to cover both loaf pans). The added steam (high humidity) causes the bread to rise higher and is super moist! At the 30 min interval I removed the cover pan and baked for additional 15 minutes. WOW - this turned out fantastic. Getting ready to start up another batch for tomorrow.
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