I'm oogling. The pictures itself says a thousand words!
I've never seen it made into a loaf shape like these - it's usually made in a covered pot. How did you get the crusty crust?
Great question Ciao Chow Linda! I've been so busy with school, I haven't had a chance to write out all the steps, so I apologize for being vague.I stretch out the dough into those long cigar shapes, score them, powder them with flour, and then let them proof for a 45 min - hour. Meanwhile, I let my oven roar up to 500*F. I leave two cast-iron pots on the bottom of the oven and a cooking tray in the middle rack to get hot. After the dough has proofed, I scoot them onto the hot cooking tray. Then I pour boiling water into one of the hot cast-iron pots, creating tremendous steam. Close the door. Wait 40 seconds. Pour more boiling water into the other cast-iron pot. Do this maybe twice more. Then I just let the bread bake for about 20-30 minutes more.Hope that helps!Ciao,Chef Sam