As my loafs were resting/rising on my bake pan, I learned that they need to be separated far enough not to touch each other, also don’t cover them with plastic wrap because it stuck to the loaf and was destructive to the appearance when removed. Prior to the slits in the bread, I mixed an egg white with warm water and washed the top and sides, then sprinkled with coarse salt, it gave the final loafs a beautiful, and crunchy look and the salt enhanced the flavor.
Crank the oven to 450 with a tray in the bottom that is hot from the pre-heat. That’s 440 to me. Dump a 1/2 cup of water in the lower tray and close the oven door. You will see the steam. After 7 minutes, reduce the heat to 350, for me 350, (elevation). 21 more minutes and check the internal temp. My thermometer is a little off so I pulled the loaves at 170 degrees, shoot for 180-190.
The bread was a holiday table hit, seriously the best I’ve made. Enjoy.]]>