Part 5/8:
The dough should be poured into a well-greased container—ideally a Dutch oven or a tightly sealed loaf pan—to maintain moisture during cooking. Bake at a low temperature of 215 degrees Fahrenheit (100 degrees Celsius) for 12 to 24 hours, allowing the heat to work its magic and develop flavor. This method guarantees a dense yet light loaf, perfect for slathering with butter or pairing with pickled herring or eggs.