I can't believe this was just posted, the timing is impeccable! After years of yeast bread baking, and 2 months of playing around with yeast assisted sourdough, I have my 1st ever batch of sourdough only risen loaves shaped, proofed and ready to bake. I have spent the last 2 days scouring over the website here, reading all the blogs(and comments) and watching all the videos I could find about shaping and baking sourdough. Came back one last time to see if I missed anything as I let my oven climb the last 50 degrees it needs, and came across this post. I was specifically looking to check the steaming techniques too! "Huh...how did I miss this" I thought....and "funny there are no comments." Checked the date and what do you know- today! The bread baking universe has aligned for me I guess...hope that is a good sign! Stone and pan are in and preheating, bowl handy, loaves were shaped and refrigerated overnight and are looking ready. Just need to brave the slashing now and hope my sourdough starter was as vigorous as I thought it was! Thanks for reading my mind and posting this really helpful blog about steam- it was EXACTLY what I needed at just the right moment. How did you do that?

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