168: How to bake SOURDOUGH in a DUTCH OVEN - Bake with Jack 

Hi Jack. Thanks to you shop bought bread is a thing of the past (for almost a year) with a Dutch oven. I’ve found best uniform results by 1: only preheating the base (and not the lid) 2: cooking for 15 at starting high heat, dropping temp to 190c for 10 mins lid still on and then 15-20 mins for the last part. Brilliant. Oh and couldn’t help but notice that you have the fabulous Challenger Dutch oven on top of your oven. I’m saving up for one of those. Excellent design. Love your work and enthusiasm.

I started with the dutch oven for a year. Then I asked for my birthday a Emile Henry Bread Cloche cooker and I LOVE IT. Best gift ever. It is a plate with a cloche (dome) lid. Be careful as parchemin paper should NOT be used if you bake at a higher temperature than 218C / 425 F. Since i start baking at 475 F (246 C) i found a great trick to avoid using parchemin paper (not possible since oven is too hot for the paper). I brush the bottom of my Emile Henry plate with avocado oil; this oil can take heat up to 260 C / 500 F. Then I simply drop my loaf directly on my bread cooker Emile Henry and place the cloche lid on my plate. And voilà!

I been using a dutch oven for years now. Along with your Dark rye starter. The reason I love the dutch oven method is simple. Clean oven, don't have to spray water it stays humid in the dutch oven. You can put 2 dutch ovens in at once and back 2 loaves, just let it preheat for an extra 20 or 30 minutes so both are piping hot. Plus I usually only make a loaf or 2 on Sundays and I don't mind taking my time baking one loaf at a time. And I love the surprise you get when u pop the lid off and you see the oven spring! I sometimes put it fold side up and don't cut the loaf then watch the beautiful natural fishers and tears that occur. lol so glad its fall here in the US I get to bake a lot more bread and not feel bad for my dog that I over heated the house on her =)

As always a pleasure to view and listen.

Well done. You’re great to watch and listen to.

So good to have you back! I was up early stateside baking some chocolate sourdough and a couple of batards of regular.And I got to do it with you, Jack. Thank you.

Jack is about the cutest thing I have ever seen!

there is a challenger bread pan sitting and waiting behind you and shouting „there is almost no faff with meeee“ 😁

Thank you for this video! I will bak my first dutch oven sourdough loaf today. This video answered a lot of my questions and I learned quite a lot!

Thank you so much, Jack -- you are fun and inspiring as always -- now heading to the fridge to get out and feed my starter! My sourdough bakes in a Lodge cast iron Dutch oven, as "open" steam doesn't work very well in our oven. The best part is the reveal when the lid comes off and I get to see the oven spring. I brown the crust for a few minutes out of the pan if needed. Hope you're enjoying your new space. It looks amazing! 💖

the pluses and minuses are clear and you nailed it. I had to go for the dutch over. I have a very thick steel and tried it but my oven does not keep steam in it at all. great for beef or turkey or pies which do not require any steam. The parchment sling makes it possible as well. thanks for your vids you really know how to demystify baking, and have fun!

God bless you Jack, you have such enthusiasm .

Excellent pros and cons Jack. Nailed it! I started my sourdough with a stone and still use it for double bread bakes, ciabattas, baguettes and pizza but I use a large dutch oven for my single loaves. I find it easier to regulate the bake with the dutch oven but it has its restrictions in shape and bread types.

I love my different dutch oven. I cook a lot with them. A lot! I have a special one for my bread, it's very long and rectangular, and acts like a piping hot breadpan. Even if my sourdough overproofed, it might get a little less oven spring but because the only way the bread can go is up, I still get nice loafs. I wanna get a second one of those so I can bake 2loafs at once, I like it that much 😊

I really enjoyed the video. The journey you are taking is also something i enjoy watching even though I dont see the background work.

I started with Dutch oven then switched to stone baking. Depends how many loaves I’m planning that decides which method I use. Always enjoy your tutorials Jack! You are a joy to learn from.

That looks _amazing_ !

It worked!! Thank you Jack😊 I wish I could share the pics. It’s a thing of beauty.

Six of one, half a dozen of the other. It seems a matter of personal choice ( mostly). I use a Dutch oven because i have an older oven and does not make a very good seal for the Stone method. I live alone so one loaf at a time is all I need. Thank you, Jack. I watch your videos and have baked some things from your book.

I have dough bulk fermenting right now, I'm so excited! This is the FIFTH attempt, and it looks like this one will rise and not turn out like a hockey puck! I was given an old Le Creuset Dutch oven with the enamel damaged on the bottom due to someone baking it dry. But...it is excellent for this purpose with parchment paper in the bottom. Can't wait to see how it comes out!! Loving Sourdough September, so much I have learned already. 😄

Thank you Jack! I don't have my Dutch oven anymore but will add that the best biscuits (breakfast type) I ever had came from that dutch oven. Blessings! 💜

Thank you Jack for the upload great information. Much appreciated 🍞

Great video Jack! I only bake one loaf at a time, so have been using Dutch Ovens, cast iron and clay, different shapes. I also started baking cold. A tip from your Countryman, Elaine Foodbod. Regards from NJ.

Love you videos you are amazing with how you teach people to bake thank you . You are a help keep it up. Cheer’s 🦋

My favourite closed system was a rectangular Pyrex casserole. It gave the best colour and crust appearance and then I dropped the lid 😱 I have 2 sizes of clay Romertopf and a Cousances Dutch oven. I like the way the containers help push up the loaves.

I have been backing your recipe in a dutch oven for years. I actually bake 2 loaves using 2 dutch ovens and have great results. Thanks for the tip on spritzing with water. I have not done that but will the next time I bake.

Awesome Jack! I have wondered if I should get a dutch oven....you solved that issue. Thanks

I use old Le Creuset pans as a Dutch oven on top of a pizza stone, so best of both👌🏼 I don’t use parchment paper and it doesn’t stick but I bake at 260C 🔥 for the first 20 min, then reduce to 200C for the remaining 20 min.

Great video! One thing though…you can actually make oval shaped loaves in a round Dutch oven. It works! I’ve baked the Bake with Jack sourdough recipe (as an oval/batard) in my 6 qt Lodge Dutch oven, which is 12 inches or 30cm round.

What's that I see behind your right shoulder? A Challenger Bread Pan. Possibly the best dutch oven available...at a price. ; )

Hi Jack. I use a British made cast iron griddle for the base and spun iron dome for the lid. The griddle can be used in the oven, on the hob or even the bbq for pizza, drop scones/pancakes. It will take batard or boule and also rolls. As it is flat it is easy to place the loaf on. Netherton hand made iron goods. Lovely.

Hi Jack, my oven couldn’t stay hot, with a steam tray laying at the bottom over the heating element, and just generally sucked (it’s electric). Then I tried my dutch oven and it was a game changer, the loaves have been so beautiful. I now have 2 dutch ovens so I can bake my 2 loaves. The dutch ovens fixed my ‘oven problem’.

fantastic comparison 🤩😻

I started using dutch ovens some while back when my results were variable. Have never looked back. Consistent results now and always better than what I was producing before. I use two Denby oval casseroles. They are VERY heavy. I can fit two in the oven at once and the loaves are not really oval if you shape them correctly. I would call them bloomers.

I’ve been using pampered chef stoneware with double roasting pans. A nice small crock fits inside the large and I pour the hot water into that crock for the first round of baking. And it is so deliciously moist and lifting up so great. You have helped me so much with sourdough. I’ve been having to use an internal temperature probe and getting it to 215 degrees.

Thanks for Sourdough September!!

Awesome video thanks 😊

Gorgeous sourdough!!!

I started with Jacks Method, but found pancakes to begin with but conquered it later! Then I found Foodgeeks no kneed method less regimented and use that all the time now. But for baking I use 1 lb tins with another on top and that is like a DO. If using a round Benetton I have a stainless steel bowl which fits over like a DO on the baking stone. My NEFF fan oven flows the steam from the pan out so now I fold a T towel and jamb it in the top vent as well as spritzing. Bake for 20, lids off, spritz for another 20. Success every time. I can get the banneton and 1 tin in the oven together or 2 tins. Great vid Jack, always an interesting story

I have always used the DO to bake my loaves. I use your method all the way up to the baking. That's where I changed it to fit me. :) Here is my method and it has never failed me! Preheat the DO for 1 hour at 450 Deg F. Put loaf into the DO, cover and bake for 30 min. Reduce heat to 400 deg F and remove from oven. Remove the entire loaf from the DO and place directly on the rack. Bake for an additional 15 min. Note...I just take a 3 inch wide strip of parchment paper and quickly put it into the DO. I don't have time for anything fancy...LOL Thank you again for all your super easy, no fluff way of baking sourdough.

Love this video

Great to see the side by side comparison - my preference has always been Dutch Oven but you're right on the multiple loaves point - much easier then to whack in the stone and bake that way. Oh and bby the way, I've got a loaf in the oven right now (Dutch Oven style) and it's oval - so anyone with oval bannatines don't dispair, you can use a Dutch Oven.

I always use my Dutch Oven to bake bread, works so well.

I've always made my sourdough loaves in a dutch oven since that's how I learned. I do at 515F for 30 minutes and the remove the lid and lower the oven to 375F for another 30 minutes. This gives a thick, crispy crust, which I prefer.

Hi Jack. Adapted this slightly with mixed results! Used your standard yeasted loaf recipe and at pre shape stage I shaped one ball into a bloomer and the other reshaped again into a ball. The 'ball' went into a large casserole dish with lid on , the bloomer onto a baking tray with parchment (dont have a baking stone or steel). Oven had been preheated ag 230c for half hour. After 20 mins took casserole lid off for final 20 mins. Couldn't add tray of water for steam as no room left in oven ! After 40 mins the round cob loaf looked brilliant , nice and golden with lovely cross where I'd scored it. The bloomer however was a very unattractive dirty brown colour with no ear (a slight separation but not great), presumably as I had used a baking tray not stone (although it had been preheated so the tray was very hot!). The bloomer tastes fine, and was crusty even with no steam) it just looks unattractive to present. Not tried cob yet but looks just brilliant. Can't understand why bloomer looks like it does when it's the same dough , kneaded the same etc etc?? Is it too ambitious to bake different shape loaves at the same time?? Was it because 230c was too high for the bloomer?

Good comparison! I'm always afraid that when I steam up an oven that the door might crack or I'll burn myself. I tangled with a Dutch Oven as well, but it's a precarious juggling act lowering it in and scoring. Instead I use a much cheaper enamelled baking tin with a flat lid. I use the lid as the base, so it's nice and low and easy to drop in the loaf and score to your hearts content! I have two oval tins so can bake two loaves at once in a conventional size oven. I do a straight 38min bake at 250 degrees with the lid on the whole time and it comes out perfectly. The oven spring, ears and colouring are the same as my Dutch Oven with this technique, and both are better than the spring I was able to get with a steamed oven. Thanks Jack, love your work!

I had both before I started baking bread and I have used both. I enjoy having fresh bread backed with coals in the dutch oven. You have to cook with the lid on the whole time though.

Cutting before going in the pan gives you more room to move the lame (cutter). I do 20 minutes with lid and 30 minutes without lid. It is the only way I've done it (in dutch oven). I do finally have a stone now so will be trying your preferred way. Love your videos. Thank you so much!! :)

I've been using my Dutch oven for a while... It works really nicely!! Your temperature settings are a bit different... i do the 2nd bake with the top off at 365degrees F... I'll be trying your timing and oven temps... Thank you so much!!

Hey Jack I prefer my oven stone because has so many uses for so many breads - and it’s fun. That said if a home baker has a Dutch Oven and so many do but don’t have a stone, it gives them a way to get an excellent introduction to baking bread at home easily. Kind of like drinking wine. If you have a corkscrew - drink it😁

Nice video! Have a few queries: 1. Can the oil seasoning done to the non enameled dutch oven(black ones) interfere with the bread baking process and pass on an smokey odour in the bread? 2. Should the dutch oven be placed on lower rack or middle rack? 3. Should we turn on only bottom heat or bottom and top both? Thanks!

In Australia, Aldi supermarket has a special buy in Dutch ovens at least once a year for around $20-25 - a bargain! I have an oval and a round which both fit into my regular sized oven so two loaves at a time for me 🥰🥰🥰 otherwise pizzas, bread rolls etc are on stones … a perfect combination. You continue to inspire me with every video Jack! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

I really recommend to totally remove the loaf completely from the oven after baking it for the first 20 minutes (30 minutes for me, I want that thick, thick crust) so the bottom is not supper hard to cut, but the sides get properly brown (as seen on the video, the sides of the loaf stayed white). Choosing a Dutch oven that is big enough will be more costly but will allow for some batard as well... Yep I made that mistake. Now the problem I have with a Dutch oven is that, before having one, I was using an enamel casserole with lid... And had the same results... with something 10 times cheaper. Yes it doesn't keep the water as much inside, so you kinda have to really add water in there (like a few ice cube with some water spritz on top of the bread to start) but it was working fine. Also, Jack, what are you telling us about never using a Dutch Oven? There is a Challenger bread ban behind you for the whole video, that's a dutch oven made for bread...

Another great vid Jack. Two things to add: Our big American ranges (generally 30") can easily accommodate TWO 5 Qt. Dutch ovens (Lodge L8DD3) simultaneously, which are a necessity for baking sourdough, since our ovens are all vented. I remember jealously eyeing your sealed Hotpoint oven that always bakes with a fan. And your studio wall oven also seems to be quite sealed. I've talked to major manufacturers and no one offers a sealed oven here :-(

Great pros and cons. Here is something to think about.... I use the old blue with white speckled enamelware on steel roasting pans. They heat up very quickly in the oven, so I don't have to leave them in there to heat more than 5 minutes. They also cool down quickly once baking is done. Mine are oval because I like the shape for sandwiches. Consistent oven spring. Usually the height is about 4.5 inches at the middle. Color is even all the way around. I, too, use parchment paper. Thanks for the tip about cutting for the handle (cute). One thing about the parchment paper, I place the paper on top of the dough in the basket, then with one hand on the paper and one under the basket I flip the basket, there is less chance of slipping of the dough. Oh, I've been using AP (10% protein) flour, but adding VWG to bring it too 12% for bread, and 14% for pizza dough.

excellent as always! I also have a Lodge dutch oven. I use the lid as my baking stone sometimes because then the lower edges of my sourdough loaf will brown more and helps to contain the bread' shape.

I have always used a Dutch oven (for about 2 years). With higher hydration dough the loaf does not spread during oven spring because it is constrained by the Dutch oven so rises higher.

Thank you Jack! I always use the Dutch oven because I find it easier. I love your sling because I am nervous about burning my hands as I drop the dough in. I’m so glad you covered this topic because I do have a question. I have read other Dutch oven methods: 1- use a cold oven, place dutch oven with bread inside, bake 40 mins,then remove lid for additional 10-15 mins baking to get golden color. 2- I let the dough have it’s final rise in the dutch oven; score the surface, spray with water and then place in pre-heated oven to bake 30-40 mins lid on and again 10 mins lid off. What are your thoughts? Method 1 I believe was used for a no knead bread fyi. Love you Jack, this is another great video. Very helpful…BIG THANKS!!

Jack, I'm not sure if you would approve of this but I bake most of my bread in a dutch oven inside my BBQ. I live in Burbank and hate to heat up the kitchen with my old antique oven during the hot months, plus I get the high temperature I need very quickly. I get really good results every time. It also works incredible well to use the BBQ and a stone for homemade pizza. Most regular ovens just don't get up to the temperatures you need to cook pizza.

Loved the video Jack. Both loaves look beautiful! And thank you for increasing my vocabulary. My new word is faff! 😂 ❤

I learned doing the Dutch oven..only thing i didn't use the parchment ..much less sling..causes me a lit of heart ache..still aint for rhat basket..bowl works reallt fine

Great video as always. My oven vents out steam way to fast. I had used a pizza stone before, then a dutch oven and now the Challenger bread pan. It was pricey and it has gone up in price, but I love it. However weight can be an issue, 22 pounds cast iron. Hope to see you at a show or take a class sometime when I next get to England. Come to Minnesota and give classes

I have a very large oval Dutch oven, so have no restriction on the shape of the loaves I can make. Used both methods, and as I usually only need to make one loaf at a time, find the Dutch oven easier to use, with more consistent results. The Thermal mass of the oven and the Dutch oven combined, plus the always retained moisture due to the initial lid on bake work very well, given great oven spring, and give very good ears. I sprayed more water in a couple of times, and it didn’t make any noticeable difference, so I didn’t carry on with that. 250-260C for first 20 minutes and 230C for the last 20-25, with the lid off. If I’m making more than one loaf (which is rare), then a stone is my go to option, although I have to cover the vent in the oven door for the first 10 minutes or so, to keep more/most of the steam in.

Ooh, I've got one but haven't got to using it yet, maybe soon!

I'd recommend a 26" circular DO for up to 1.5Kg sourdough and 24" for up to 800g, the DO is ultra hot so great care must be given to handling it and where to place it and/or its lid to avoid damaging your hands or kitchen! I asked around my family and friends for unused Le Creusets dutch ovens/casseroles gathering dust and now have two on extended-loans that I'll return if asked, however I bake the owners each a SD every week/fortnight so it's turned out they love that arrangement and love the idea their rarely used Le Creusets now earn its keep and generate free sourdoughs for them. So far neither have asked for the Le Creusets to be returned yet they send me photos of their families & guests eating my loaves, the barter economy in action!! My standard Dutch Oven recipe is 70% hydration, 240C lid on 25 minutes & 180C lid off for 10 minutes.

When I started baking sourdough loaves during lockdown I was worried about what kit I needed and didn’t want to spend a fortune. I baked in a Pyrex casserole and was successful enough that I never went down the road of baking stones or Dutch ovens per se. I DID buy another casserole though and I now bake 2 at a time in my Pyrex casseroles which I put in the oven to preheat when I turn the oven on. It works for me and has saved me a lot of money.

Hi Jack, great video as usual and both your loaves look superb. I have to ask though, could you not have used that challenger bread pan on top of your oven behind you which so many others swear by as the best thing they have ever baked bread in. I wish I could afford a challenger but I get by with a glass Pyrex casserole dish with lid just fine. Thanks for the video again.

These instructions differ from your blog that say to turn the heat down for the final 20 min. Do you have a preference? Thanks for all your amazing videos! You seem like such a kind person, and you are a great teacher. I've learned so much from you over the years.

Stop faffing around 😆. Love your videos Jack! I started my sourdough adventure with a Dutch and now have the stone for other kinds of bread. Pro tip for creating steam in the Dutch: throw a couple of ice cubes in the Dutch after you put the dough in.

Great video. Two things; 1) would love a short tutorial on how you made that parchment sling (pretty please) 2) I have an oven that emits the steam so I have baked in a Dutch oven only (new to this so it’s only been a few loaves). I was wondering if I put the Dutch oven on the stone and if after twenty minutes removed the loaf from the Dutch oven (with your sling I think that would be possible) and then baked the remaining twenty directly on the stone would I get the all over color that seems to be lacking when you bake just in the Dutch oven? Maybe another test?

If you try the challenger cast iron one it will make sure to make it golden all the way round lol

When baking my bread should I not set my oven on Convection. Which is better? Love your tips.

I use my Dutch oven upside down. It has a flat lid so I can put the product neatly on it easily and pop the body of the Dutch oven over top. This way you avoid Browning problem. One tip rotate the handles so that they're not lined up makes it easier to take them off.

Dutch oven works a treat for me. 230c 25mins lid on. 20mins lid off.

I use a cast iron dutch oven that has a flat lid so I can use it upside down, with the pot and lid switching rolls. For the second half of the cook with the pot removed, the whole loaf is exposed and it gets a much more even color on the crust, like the one on the right at 4:44.

I bought a Samuel Groves Dutch Oven on Amazon. It was a good price and can be used either way up. The instructions say not to heat it up empty though.

So, you have the Challenger Bread pan on the shelf -- have you used it yet??? ;) You should do a comparison video with it. I like it better than my Dutch oven because it bakes more even. It was a lot more expensive that the Dutch oven, too and it is WAY heavier (26lbs), but Boy! those breads come out awesome ! Evenly baked all around - no white sides. I do heat it up in the oven for at least 45 min though. The pizza stone heats up just as long, but I can't keep the steam in the gas oven somehow.

So glad that you have taught us to knock out great bread without a lot of expensive kit, but I am curious about the dutch oven you've been ignoring on top of your oven.

Yes, I use a Dutch oven. Even with a pan of hot water my oven doesn't hold the steam well. The Dutch oven has given me more spring and consistency. My lid has no knob and doubles as a frying pan so I just cool my bread on that side and use the bottom as the lid. Great video Jack.

I have been using a dutch oven from the start along with a clay Romertopf "chicken roaster" for a more traditional shaped loaf simply because steam and my oven do not get along. I have rusted oven racks. I use the same method as you, however, I remove the parchment prior to the browning stage. Excellent results. Love your channel.

I loved the "I don't care" comment. lol I don't have a stone but use a Dutch oven for round loaves and a couple loaf pans clipped together to make a "poor man's" Dutch oven when I want a loaf shape OR when I ferment too long and am about to make a pancake loaf.

Hello Jack this is my very first time seeing or hearing “Bake with Jack”. I love what you do & say about baking bread. my question is why do I have to bake in a Dutch Oven?

There's the option to cook from cold, not preheating the oven, with a Dutch oven too. I've had some decent results. Saves a bit of energy too

I on,y have a stainless steel bender casserole pot, will this be suitable? instead of a dutch oven per se?

I use a stone and put a large stainless steel bowl over it! Works for me, maybe adding a few ice cubes before covering it for the steam.

I bake in a Gas Pizza Oven, so a Dutch Oven works best for me. Mine is identical to Jacks. I use a BBQ Cooking sheet as a liner. That way I can add some water without wetting the loaf. But I have found there isn't much difference in oven spring doing that. Natural enclosed steam does a pretty good job in my experience. I have also started using a Baccarat Roasting Pan with lid which allows me to bake two smaller loaves side by side and it has worked pretty well so far. What is the Baking Pan above the oven behind you? It is similar to a Challenger, but different handle positions. I am looking at getting a Baking Pan next (Brunswick), as it would give me a larger baking area and allow different shaped loafs.

Brilliant video, good, fair comparison. One thing I'd like to add though is that most home ovens are not designed for excessive steaming. Over time, the steam might get into little cracks, causing corrosion.

Jack, I use my mother's old Pyrex 2 quart green glass casserole dish. So I let the dough rise overnight in the fridge in the casserole dish, but lightly covered with cloth. In the morning I dust up the casserole lid, put in place and turn the whole thing over. Then I remove the bottom, take the cloth off, and put the bottom back in place--which is now the top lol It cooks covered like that for the first bit, and then I cut the temp down some to finish browning the loaf with it uncovered. I still put a pan with water on bottom of my gas oven. i figure more moisture can't hurt. It makes a cute little loaf of bread that is the perfect size for one person for a week or so. I'm 66 and my mother had that dish for many years so it has been a lot ha!. It works like a charm every time :] So glad you stepped up to try something new. Loved the vid!

I love stone baking but the seal on my oven is starting to go so I've switched over to a Dutch oven.... I will be going back to a stone when I can. Thanks for the video Jack x

Not only Sourdough. Also works well with yested breads. Brilliant with pre-ferments. If you can't decide between dutch oven and baking stone. Put the dutch oven on the stone :)

I love that Dutch oven you’re using. Where is it from?

I see the magical disappearing pencil is back. A little more clean shaven than normal. You are using Chefs Jacket at the start but keep changing between the apron and the Chefs Jacket. Then I thought is might be a ring on your left hand, but I checked back episodes and see that has been there for awhile. What is it??? you are killing me here.

I think I can conclude that I just cant get a crust that lasts in my oven with the stone method. My oven is one of those which ejects steam. I have considered blocking the vent, but I am afraid that it’ll make the oven overheat. I think I have tried everything. Maybe I should go down the dutch oven road (which isn’t new to me). Nice video again, Jack!

Subbed 🎉

I'm determined to make a wholemeal starter to join my family of 4 born last year. I'm gonna call him Jack.

My oven doesn't retain the steam. I have to use the dutch oven to get that puff of steam for the bread to rise. Once the first twenty minutes are up. I remove the dough from the dutch oven and put it back into the oven without the heat bomb of the cast iron. I find that the bottom crust get too hard if it remains in the dutch oven with the lid off. That's been my experience.

You are so stinking cute. Love your personality. I can say all this because I could very easily be your grandmother. 😂🤣😂

Well being as I've got the oven already!

I bake my sourdough in an Aga, and have found that I get a much better result using a dutch oven than a stone, and also that it is even better if I put the dough into a cold DO and then straight into the oven! :) trial and error, it took me probably 6 months of baking twice a week to work that out :D

I love watching your videos very much. I recently started banking sourdough bread, but i don't know if I'm doing good job or not. I wish if i can show you some of the photos for the bread so you can tell me.