Steam is essential for a fully risen loaf of bread that cracks open exactly where you score it. The moist air allows for oven ...

The bread will rise a little further in the oven —this is called ‘oven spring’. If, however, the bread rises to the top of the tin before it goes into the oven, it’ll continue to rise and ...

When it’s ready, the dough will have doubled in size and will not readily spring back when poked ... Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before ...

They are independent of each other, and each complete in itself, containing a system of upright endless chains, which are constantly in motion, to convey the bread from one door of the oven on the ...