Application Guide

you work, just to have the dough hold its shape, but it will still be soft. Working
around the loaf in a circular motion, each fold will lay on top of each other, mak-
ing a tight round with an uneven surface that would normally be on the bottom of
the loaf. The smooth side will be touching the work surface. Spread a thick layer
of flour on the work surface and turn the loaf over so that the smooth side will
face up. Cover with a clean tea towel and let rise at room temperature for about 45
minutes.
Twenty minutes before baking, place a baking stone on the lowest rack of the oven,
if desired. Place a clean baking sheet in the oven to heat it up, and preheat the
oven to 425°F.
Carefully remove the hot baking sheet from the oven and place on a rack or on top of
the stove. Sprinkle with flour. Using a flat surface such as the underside of a sauté
pan lid and your dough card, gently slide the loaf off the work surface and turn it
over onto the lid so that the bottom is now on top. This is easier than it sounds.
Slide the loaf onto the hot baking sheet; it will appear to deflate slightly. This is
okay. The rough side of the loaf will be facing up. Immediately place in the oven.
Bake for 10 minutes. Reduce the oven temperature to 400°F and bake for an addi-
tional 30 to 35 minutes, or until the crust is deep brown, very crisp, and the loaf
sounds hollow when tapped with your finger. I insert an instant-read thermometer
into a soft crease on the side; it should read about 200°F. Remove the bread from
the oven and place on a rack. Let cool completely before slicing.
Technique: How to Shape and Bake Italian Dinner
404