Just your bread with a little bit of flour covered with a towel or the Pantone liners and put them in fridge for at least eight to 12 hours the next day. Now the bread has been proven overnight in the fridge. And if you push it gently and it bounced back very slowly, then it's ready to bake. If it doesn't bounce back, then you over proved it. And now we're going to score the bread and I have different tools. I have a plastic one, and you can also score them with a sharp surrogate knife.

Before we can bake our bread, we need to preheat our skillet and oven to 250 degrees Celsius of 482 degrees Fahrenheit. Then you take your dough and dump it very gently into your skillet. But because Carefully it is blistering hot. And then you will score your breath at a very low angle and you can probably do it better than me. And then I like to spray my bread with a little bit of water before I put back on till it and we do exactly the same thing with bread number two. This time I'm going to squirt with my serrated knife in a very classic pattern.

Don't be afraid to cut into your bread. pop it up and put it in your oven for 20 to 25 minutes and then remove the lid Bake for another 10 to 15 minutes. So here is our basic white sourdough bread right out of the oven and to hear if they are baked, you can lightly tap it on the bottom and it should sound very hollow. That crackling leave your bread to cool off completely before you sliced into it. I couldn't quite wait. But that's okay.

I was so excited to show you a crumb of this bread and look at that forbidden crumb. But it's just amazing. And wow, this melt is amazing. though that was our basic white sourdough bread. If you have any questions, leave them in the q&a section.