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At least 45 minutes before baking, place baking stones on lowest oven rack in oven and set the temperature to 500°F.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. The extra sugar feeds the yeast in the dough, helping the bread to rise, and also gives the bread a browner crust.
Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling). Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface. The extra sugar feeds the yeast in the dough, helping the bread to rise, and also gives the bread a browner crust.
Let baked loaf cool for 30 minutes before cutting (this is because the bread is still cooking while it is cooling). Sourdough rises more slowly than yeast bread; Always remember, the longer the rise time, the more sourdough flavor.
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