4. Optional: Place the baking sheet in the hot oven and immediately toss 3-4 ice cubes on the bottom of the oven (this gives a delicious, classic, French bread crispness to the crust). When you put the bread into the oven, toss 3-4 ice cubes in the bottom of the oven and close the door quickly. Just don’t overcrowd your pan with ice cubes. place the bread in the oven when it reaches temperature and right away add ice cubes to your pan. But other people do it, so never mind that. This will create steam (just like a dutch oven). After 30-35 minutes check the bread. Steaming bread in the home oven can be an option when you want to bake multiple loaves or your Dutch oven is to small for the amount of dough you want to bake. It should be done but if it’s not cook for 10-15 min more. 10-20 minutes before loading your bread boil water, pour over the towels in your rectangular baking pan, fully saturate them, and place in the back corner of your oven 10-20 minutes after loading the pan, put each mass of dough on a separate piece of parchment paper Too many ice cubs can create water in your pan. A trick to help you achieve this bakery-style loaf happens to be right in your freezer. AND as soon as you put it in the oven put about 3 cups of ice cubes in the hot baking pan. 6. Using a combination of steam addition methods is best. Overall baking time will be a little longer when baking from a cold start. 5. Add ice cubes to the baking stone next to your loaf and cover with a large pot. When the oven is preheated, place the finished dough in the hot pan on the top rack. In case you didn't know, in order to bake beautiful sourdough breads properly you absolutely must have steam. Baking your sourdough for 20-30 minutes with the Dutch Oven lid on then taking your loaf out completely and finishing the bake directly on your oven rack. The trick is to also put a metal pan filled with ice cubes on the bottom rack during the bake. DO THIS FAST as you want to trap the steam in the oven! For doing this, you will need to add new tools in your baking gear. The key here is not to overdo it with the ice cubes. You want those ice cubes to instantly evaporate as soon as they hit the hot pan, and they will. Spray water liberally onto the loaves once you have placed them in the oven. Again, it’s important to remove the lid and allow the bread to continue baking in a dry oven after the loaf is set (remove the lid after 25 minutes in a preheated oven, after 30 minutes when baking from a cold start). First, preheat your oven and the pan used for baking the bread. The ice cubes will also create extra steam which is beneficial to baking sourdough bread. 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