While that bread is busy rising to perfection, it's time to prep your oven. Pop an empty Dutch oven—lid on and all—right inside and crank that heat up to a toasty 460F/240C.
Once that oven hits its scorching point, you're primed and ready for action! Grab those trusty oven mitts and carefully pull that Dutch oven out from the heat. With a flick of the wrist, remove the lid and let that burst of hot air signal the start of something delicious.
Now, here's a little trick to make your life easier: lay down a piece of parchment paper on your counter or cutting board. It's optional, but trust me—it'll make transferring that bread a breeze. We're talkin' about smooth transitions here, my friend, so don't be shy about giving yourself a helping hand.
Gently tip that bread dough out of the proofing basket onto the parchment paper. But here's the secret sauce: make sure that the seam side is facing up this time. That's the ticket to those gorgeous cracks on top of the bread—the kind that'll make your heart skip a beat.
With the utmost care and precision (no burns allowed!), gently use the sides of the parchment paper to lift that bread up and gracefully slide it into the hot Dutch oven. We're talkin' about a delicate dance here, my friend—smooth and graceful movements to ensure that loaf lands right where it belongs. So take a deep breath, steady your hands, and let's make this transfer a thing of beauty. Donning your oven mitts, swiftly return the Dutch oven lid to its rightful place, then slide the entire setup back into your preheated oven. It's time to let the magic happen: Let it work in the oven for 30 minutes.
After that initial 30-minute mark, it's time for the big reveal: carefully remove the lid from your Dutch oven and behold your masterpiece. The bread should have risen tall, sporting a crusty exterior with just a hint of golden brown. But we're not done yet—keep that oven door open and let that bread bake, uncovered, for another 10-15 minutes. Watch as that crust deepens to a beautiful golden brown, signaling that it's ready to be devoured. Once that bread is done and your senses are overwhelmed by the aroma of freshly baked goodness, it's time to take action. With your trusty oven mitts on, carefully pull that pot out of the oven.
With precision and care, employ a long spatula or the corners of your parchment paper to lift that glorious bread out of the Dutch oven and onto a waiting cooling rack. It's a moment of triumph, my friend—savour it. Now, exercise patience and let that bread cool for at least 30 minutes before you even think about slicing into it. Trust me, the wait will be worth it. Slice into that bread, and indulge in the fruits of your labour. It's time to savour every bite and revel in the satisfaction of baking your own masterpiece; damn! that's delicious.