04Thirty minutes before the end of the second rise, preheat the oven to 475 degrees, with a rack positioned in the lower third, and place a covered 4½-to-5½-quart heavy pot in the center of the rack. If using a lid with a plastic handle, be sure that it can tolerate high temperatures. You might have to unscrew it and plug the hole with aluminum foil.05Using thick potholders, carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam-side up. (Use caution: the pot will be very hot.) Cover the pot and bake for 30 minutes.06Remove the lid and continue baking until the bread is a deep chestnut color but not burned, 15 to 30 minutes more. Use a heatproof spatula or potholders to carefully lift the bread out of the pot and place on a rack to cool thoroughly.