BakingHeat changes everything. Structure, flavour, crust — all in less than an hour.PreheatingSet your oven to 240–250°C (465–480°F), with the Dutch oven or cast-iron baking pot inside. Let everything heat thoroughly for at least 30 minutes.This isn’t a step to rush. A pan that isn’t hot enough won’t give the dough the immediate burst of heat it needs for strong oven spring.Getting the Bread InCarefully remove the hot pan from the oven.Lift the dough, with the baking paper underneath, into the pan. You can add a couple of ice cubes to the bottom of the pan for extra steam — not necessary, but it won’t hurt.Put the lid on and return the pan to the oven.Phase 1: With the Lid OnBake for about 30 minutes at 240°C (465°F) with the lid on.This is the oven-spring phase: the bread expands, the crumb structure develops, and the steam trapped by the lid keeps the surface supple long enough for the loaf to expand.Don’t peek.Every time you lift the lid, steam escapes — and you don’t get it back.Phase 2: Without the LidLower the temperature to 220°C (430°F) and remove the lid.Now the crust really begins to develop — golden brown, crisp and full of character.Bake for another 20–25 minutes, depending on how dark and crisp you like your crust.The longer you leave the bread in this phase, and the higher the temperature, the thicker and crisper the crust will become.This is the stage to experiment with if you want a more pronounced crust. Just a few extra minutes can make a noticeable difference.Knowing When It’s DoneThe bread is usually ready when the crust has developed a deep, even golden-brown colour.Tap the bottom of the loaf and listen for a hollow sound — a useful sign that the bread is baked through.CoolingTake the bread out of the oven and let it cool completely on a wire rack before slicing.This may be the hardest step of the entire process. The bread smells irresistible at this point.But slice into it too early and the crumb can seem damp and gummy, even when the bread is actually fully baked.The loaf simply needs time to finish setting.When the Result Falls ShortA dense or gummy loaf, a crust that doesn’t colour properly, or oven spring that never quite happened — all of these are part of the learning process.The cause is rarely the baking itself. More often, it can be traced back to one of the stages before the bread entered the oven.See Bread Troubleshooting and Common Mistakes for exactly what to look for.Part of The Baking Process.Continue reading: Oven Spring · Bread Troubleshooting