You can bake sourdough bread on the pizza stone or in the cast iron pan with excellent results. Both methods are suitable for baking sourdough bread and both have their advantages:
Baking in a cast iron pan:
- Its excellent heat retention ensures even cooking.
- The steam generated under the lid helps to form a crispy crust.
- It can result in higher and airier bread due to the enclosed environment.
Baking on a pizza stone:
- It provides a faster and better initial rise.
- For a more even tan.
- It is also versatile for other baked goods.
Both methods are suitable for baking sourdough bread, the choice depends on the type of bread you want to bake and which one suits your baking habits better. Cast iron pans are particularly popular for baking sourdough breads because the steam generated under the lid helps to create the perfect crust and lining.
The one that works best for me is baking in a cast iron pan:
Preheat the oven to 250°C on the bottom-up baking programme, including the cast iron pan.
Put the dough in the hot cast iron pan, put the lid on, put it in the oven and immediately turn it down from 250 degrees to 180 degrees, and bake for 1 hour with the lid on.
This is my favourite way to bake bread, because it doesn't make the crust so thick.
When the 1 hour is up, remove the lid or take it out of the pan completely and let it cook until it has a little colour, about 10 minutes.
