Baking Sourdough in a Dutch Oven

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​A Dutch Oven is very important when baking rustic loaves. I prefer cast iron, but you can use the DO of your choice.Preheat your oven to 475° before baking. I preheat the oven with my Dutch Oven inside.When you pull your dough out of the fridge (or right after shaping if you’re in a hurry), transfer it from the proofing basket onto a piece of parchment paper. The top of the dough is on the bottom of the bowl or basket as it proofs. The side that was facing up in the basket or bowl will now be facing down on the counter. Carefully lower the bread into the hot Dutch Oven.Put the lid on, place it in the oven and bake for 30 minutes.After that, remove the lid and bake for another 20-25 minutes. The internal temperature should be at least 195°F. Carefully take the loaf out of the Dutch Oven right away to prevent the bottom crust from getting too dark. You can place it on a cooling rack or cutting board. Then, let the loaf cool for at least an hour before slicing. Use a bread knife for slicing and a guide if you have one.