Slashing your loaf is an important step. The 3 main reasons are to:
1 , Induce a weak fault in the surface where the loaf opens up (oven spring).

2 Give a decorative flourish, consider it your signature on your art.

3 Much less important is that it can be used as a label indicating different styles, or sizes of bread.

(The normal top of a loaf is the stretched side; the bottom is the side with the seams. ) Hold your razor or lame at about 45° relative to the top surface of the loaf and pull quickly (to simply insert the blade and pull it along will just cause the dough in front of the blade to bunch up and the dough behind the blade to tear).

When the lame is inserted straight into the dough, both sides will have an equal tendency to expand. When the lame is inserted at an angle (especially when undercutting towards the center of an arc you give your loaf its best chance to open dramatically and form a prominent ear.

Sometimes (especially when the dough is overproofed and it is really delicate) you may be tempted not to score your loaf. At those times the dough is difficult to work with and will often collapse, but slash on. It will recover in the oven. I have been disappointed with overproofed dough, but never with taking the time to slash.

If you don't have a lame or other way to slash, or if you want an organic, rustic-looking loaf, consider baking with the seam side up. The seam is a natural fault line and offers many of the benefits of using a lame. Additionally, it takes one less step and results in a random loaf that is unique and unrepeatable.

Steam or No Steam? Choose Your Crust

When baking sourdough, your next choice is to bake:

• With Steam: Glossy, blistered, crispy crust and maximum oven spring.
• Without Steam: Matte, rustic crust with a more classic, old-world look.

Steam keeps the dough’s surface soft longer, allowing for better oven spring (that final burst of rise in the oven). But if you prefer an easier method or a more rustic crust, skip the steam—your bread will still taste amazing.

Since most home ovens don’t have steam injection, you can easily mimic it:

🥘 Dutch Oven Method

1. Place your loaf inside a preheated Dutch oven and cover with the lid.
2. Optionally, spritz the inside with water before you close the lid or toss in an ice cube to boost steam.
3. Bake covered for the first half, then remove the lid.

🥣 Bowl-Over Method

1. Place your loaf on a baking sheet, steel, or pizza stone.
2. Cover it with a large oven-safe metal or glass bowl.
3. ⚠️ Never spray a hot glass bowl—thermal shock may cause it to crack.

🔥 Cast Iron + Water Method (My Go-To)

1. Place a cast iron pan on the bottom rack and preheat the oven.
2. Once the bread is loaded, pour 2-3 oz (75 ml)** of hot water** into the pan.
3. Quickly close the oven door to trap the burst of steam.
4. Bake at 500°F for 25-35 minutes (with or without steam).
5. Bake the first half (16-18 minutes) remove the lid or bowl (if using), rotate the loaf and bake for another 12-18** minutes.**
6. Bake until the internal temperature reaches at least 185°F.
7. Continue baking until you love the color of your loaf.

Use a **thermometer and your **eyes.

• Temperature 185*:
• **Visual Cues: at 185* your loaf may still be pale. continue baking until you get the color that you prefer*

If you prefer a darker, more flavorful crust, confidently bake longer — a mahogany crust is perfectly fine.

Think of it like roasting a marshmallow or toasting bread: Some prefer toast just heated while it is pale/blond, some want it golden, and others like it deeply caramelized for maximum flavor. Your sourdough crust works the same way — you can safely continue baking to achieve the depth of color and flavor that suits your taste.

💡 Pro Tip: For extra color and crunch, remove all steam sources and crack the oven door slightly during the last few minutes to help moisture escape.

Footnote:

• 145°F: Pathogens and enzymes fully denatured.
• 165°F: Starches fully gelatinized.
• 185°F+: Proteins fully coagulated — this is your minimum temperature target.

Your loaf is out of the oven — but not ready yet.

🧊 Cooling: Finish the Bake

Hot from the oven, the inside (the crumb) is gelatinized (gummy). Cutting too early will collapse the structure.

Starch retrogradation—the crystallization of carbohydrates—begins as the bread cools below 140°F (60°C). This process is essential for setting the crumb's structure. Slicing too early stresses/collapses the structure, resulting in a dense, sticky interior.

• **Most bakers/authors recommend completely cooling your loaf, but if you do that you miss out on hot from the oven bread. Better advice is to let it cool below 140*. **
• **cool on a cooling rack; if not steam from the hot loaf will condense on the counter/cooling surface which will make the crust soggy. **
• Realistic: If you can’t wait, just know the tradeoff: slicing early sacrifices some texture and structure.

If you're baking to impress, let it cool. 20 minutes before service, pop the loaf into a 350* oven to reheat and crisp up the crust.

• Slash your loaf to guide the expansion.
• Choose your crust: Steamy and shiny or dry and rustic.
• Bake at 500°F for 25-35 minutes, rotating/inspecting halfway.
• Check for doneness: Internal temp of 185°F+, and your preferred color.
• Cool on a wire rack for best texture.