Part 7/10:
Preheating a Dutch oven to a scorching 500°F is essential to mimic the high heat of professional bread ovens. The loaf is transferred into the hot vessel using a parchment sling, then scored with a sharp blade to control expansion and vent excess steam. Baking begins with a covered phase to trap steam, which gives the bread its oven spring—rapid rise—and glossy crust.
After 20 minutes, the lid is removed for the final dry bake, resulting in a golden, crispy crust. The baker demonstrates the importance of patience and careful handling during this stage, emphasizing that the effort culminates in an irresistible loaf.