I've been cooking my sourdough differently of late. So, instead of using a pot, lid on for the steam when it's really difficult to score inside that deep pot. I've been using the basic method of popping it in the oven and shoving boiling water in the bottom of the oven to create the steam. The steam is necessary to allow the bread to rise before the crust becomes firm in order to get that gorgeous springy crumb and amazing crust. The thing about this basic method is that I have the time to score my bread before it goes in the oven. A very different technique and one I've had fun with. Andy made me a new lame. He's so clever.
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