Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. Picture a bowl of soup or a salad without a slice of crusty bread to go with it. Worse still ...

Close the oven and bake for another 15 minutes or until golden brown. Allow the sourdough bread to cool to room temperature ...

There's nothing like the smell of freshly-baked bread, and making it is the ... Meanwhile, preheat the oven to 230C, place a dutch oven or oven-safe pan in, and leave to heat up for 10 minutes.