Place the shaped loaves on a parchment-lined baking sheet (or a baguette tray if you have one). Cover them loosely with the damp towel again. Let them rise for another 45 minutes to 1 hour. They should look puffy and when you gently poke the side with a floured finger, the indentation should slowly spring back about halfway.

Step 5: Score & Bake
Preheat your oven to 450°F (230°C). Place an empty metal baking dish on the bottom rack. While the oven heats, use a very sharp razor blade, lame, or even a serrated knife held at a shallow angle to make 3-5 diagonal slashes, about ¼-inch deep, on top of each loaf. This “scoring” isn’t just decorative; it controls where the bread expands in the oven.
Just before baking, carefully pour 1 cup of hot water into the preheated empty dish on the bottom rack. Close the oven door immediately. This creates an instant burst of steam, which is the absolute secret to a crisp, shiny, professional-looking crust.
Quickly transfer your baking sheet with the loaves to the middle rack. Bake for 20-25 minutes, until the crust is a deep, golden brown and sounds hollow when tapped on the bottom. For an even crisper crust, you can turn off the oven, crack the door open, and let the loaves sit inside for an extra 5 minutes.

Baker’s Notes: Tips for Consistent Brilliance
The Steam is Non-Negotiable: If you forget the steam pan, your crust will be pale and tough. The steam delays crust formation, allowing the bread to achieve its full “oven spring” (the final burst of rising).

Listen to Your Dough: Rise times are guidelines. In a cold kitchen, it may take longer. In a very warm one, it may go faster. Trust the visual cues (doubled in size) over the clock.

The Cooling Rule: I know it’s tempting, but you must let the bread cool on a wire rack for at least 30 minutes before slicing. Slicing into hot bread stops the cooking process and can make the interior gummy. The wait is worth it.

Creating a “Warm Spot”: If your kitchen is cool, create a proofing box by placing your covered bowl in the turned-off oven with the light on. The slight warmth from the bulb is perfect.

Variations & Serving Joy