Cover with a piece of paper towel (this will prevent sticking of the dough to the plastic wrap), then with a plastic wrap. Let proof for about 60 minutes or until the dough passes the finger test (see post for details). The dough will increase in size about one a half times or so.
06Meanwhile, place a baking stone and a steam pan in the oven (see notes). Preheat the oven to 500F. An hour of preheating is recommended.
07Turn the bread over on a piece of parchment paper. Score on top and place in the oven using a pizza shovel. Be careful opening the oven, it will be full of hot steam. Spray the walls of the oven with a bit of water (gentle mist) to re-create some of the lost steam and close the door.
08Immediately drop the temperature to 450F and bake for 25 minutes.
09Remove the water pan from the oven, turn the bread 180 degrees and leave the door cracked open. You can use a wooden spoon for that. Bake for another 25 minutes.
10When the baking is done, remove the bread from the oven and place on a cooling rack. Cool for 1 hour at room temperature before slicing.