Simple bread — Part 2 of 3
You do not need fancy equipment. A heavy pot with a lid can trap steam for a crackly crust. Preheat the pot in the oven before sliding the dough in on parchment.
Let the loaf cool on a rack for at least thirty minutes before slicing. Cutting too early steams the crumb and makes gummy slices.
Can I skip kneading? Yes — stretch-and-fold during bulk fermentation works well for wet doughs.
My loaf is flat. Check yeast freshness and whether the dough rose long enough in a warm spot.
Series: Part 1 · Part 2 · Part 3 — sourdough starter