To bake 5 sourdough loaves as efficiently as possible with my one Dutch oven in my home gas oven, I tried a process I’m calling “chain baking”.

The first loaf goes in the preheated Dutch oven, then 20 minutes later, I move it to a quarter sheet pan in the oven for its “open” bake and load another scored boule into the DO, continue to bake for 20 minutes and repeat. I did the math, and this way saves me an hour of baking time!

And if you’re wondering why one of the loaves is shaped differently, the simple answer is because I only have 4 round bannetons ????