So being completely honest my dough stayed in the fridge for an extra day (whoops) however it doesn’t really make a difference as being in the fridge slows down the fermentation process. The flavour would just be slightly more tangy! Today is phase 2, baking time!

First things first, I preheat my oven to its highest setting for an hour with a dutch oven inside.
Meanwhile, I flip my dough onto some parchment paper and gently flour it.
Next, I trimmed the parchment paper and scored the top with a razor blade (this controls where the air leaves and keeps the crust intact). Then I pulled the scorching dutch oven out and quickly put the dough in along with a tablespoon of water and put the lid back on.
I baked it for 25 mins with the lid on, turned the oven down slightly and baked it for another 25 mins with the lid off.
Ta-da! We have a loaf of bread! I let it sit for at least an hour before cutting into it.
I’m super proud of this loaf, I shared it with my roommates and boyfriend and they really enjoyed it! I will definitely be making more and will update this website with any new flavours or recipes 🙂