Pre-Heat, Score & Bake
Once the oven is pre-heated, the loaf is "scored", which is the process of making a deliberate cut ( called a score) that controls where the loaf opens during oven spring, the rapid expansion that happens during the first 10–15 minutes in the oven. As the loaf opens along the score, it forms a rounded, raised section called the belly. With the right angle and depth, one edge of the score can also lift and curl into the raised ridge known as an ear.
Then, it’s time to bake! After 35–45 minutes in the oven and a little patience while your loaf cools, it’s ready to enjoy and share.
Preheat your oven to 450°F (425°F for convection) for at least 30 minutes prior to baking, with the dutch oven inside of it (including lid) on the middle rack.
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Baking
Using the handles of the loaf sling, gently lower the loaf into the hot Dutch oven. Keep the sling underneath the loaf while it bakes.
If the handles stick out over the rim, fold them inward so the lid can close fully. Use oven mitts or a potholder to replace the hot lid, then return the Dutch oven to the middle rack.
Bake for 25 minutes with the lid on, then reduce the oven temperature to 425°F (400°F convection) and remove the lid.
Bake for another 10-20 minutes with the lid off until the loaf is colored to your liking (we suggest checking it 10 minutes in, and every 5 minutes after).
A darker color will have a sweet and crunchy crust. A lighter loaf will deliver a soft and mild crust.
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