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5. Bake for 15 minutes. Turn down the heat to 400° and bake for 20-30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. One way to check if your bread is done is to use a thermometer. Cook until temperature in center reaches 195-200 degrees.

COMMERCIAL SOURDOUGH (Experimental #3, My Groups’ Bread) Commercial Sourdough Procedure: 1. Mix the sourdough starter, flour, and salt together. Add 1 cup water and then more as needed to make a moist bread dough.

2. Knead the dough until it passes the “windowpane test” (about 20 minutes): a small piece of dough will stretch between 4 fingers without breaking thin enough to allow light to pass through.

3. Shape the dough into a loaf. Place it in a pan, proofing basket, or on a board. Cover the dough lightly with a towel and allow the dough to rise for 4-24 hours.

4. Slice an X shape in the top of the loaf with a very sharp knife or razor blade.

5. Bake at 400°F for 30-60 minutes, depending on the size of the loaf, until the internal temperature reaches 210°F (use a meat thermometer inserted into the bottom or side of the loaf). Cool before slicing.

DENNIS’ SOURDOUGH​ (Experimental #4) Dennis’ Sourdough Procedure: Make sure your sourdough culture is active Make the leaven (overnight) Test that the leaven is ready Dissolve the salt Mix the leaven and water Add the flour Rest the dough (30 minutes, or up to 4 hours) Mix in the salt Begin folding the dough (2 1/2 hours) Let the dough rise undisturbed (30 to 60 minutes) Prepare 2 bread proofing baskets, colanders, or mixing bowls Shape the loaves Transfer to the proofing baskets Let the dough rise (3 to 4 hours, or overnight in the fridge)