Guides
Shaping, scoring and baking
The last hour of a sourdough bake decides how the loaf looks and how the crumb sets. Shaping, scoring, steam, heat and the wait before you cut, one guide at a time.
This section covers everything from the moment bulk ends to the first slice. An ear needs four things working together: surface tension from shaping, a proof that is right or a touch under, a shallow angled score of about 30 to 45 degrees, and steam for the first 20 minutes. A covered heavy pot gives you the steam for free. Lean sourdough is baked through when the center reads about 205 to 210F (96 to 99C), and it keeps setting as it cools, so wait at least 1 to 2 hours before you cut.
If the shape or the score disappointed you, check the fermentation first: underproofed vs overproofed shows how proofing shows up in the ear, the spread and the crust.
Try it
Plan the bake backwards from the time you want bread in the bake planner, including the full 45 to 60 minute preheat and the cooling wait.
Heads up
A preheated pot sits around 450 to 500F (230 to 260C). Lower the dough in on a parchment sling, use dry oven mitts, and lift the lid away from your face so the steam does not reach you.
Guides
Coming soon: How to Get an Ear on Sourdough; Baking Sourdough in a Dutch Oven: Heat, Lid and Timing; Sourdough Internal Temperature: When Is It Done?; When to Cut Sourdough: The Cooling Wait; Sourdough Scoring: Angle, Depth and Timing; Sourdough Without a Dutch Oven.