light layer of flour over it. Turn the dough ball over itself until you have a nice
loaf and put the loaf, seam side up, in the bowl. Flip the ends of the towel over
the loaf and let rise in a warm place for about 45 minutes, or until doubled
baking sheet. Slice three diagonal slashes, about ½ inch deep, into the
surface of the loaf. This helps the loaf bake evenly and makes it prettier! :P
With the tray (with the bread) in one hand, quickly open the oven again and slide
the bread in. Enjoy your free facial, but don’t get too close – steam is HOT!
as the bread bakes. This makes that nice, chewy crust that artisan breads are famous for!
min, or until the loaf is golden and sounds hollow when you tap it on the bottom
slice has to be eaten like in the Good Olde Days – it’s a rustic loaf, after all)