This is the best way to bake bread that yields crispy results, even if you dont have advanced oven specimens with a steam function.
Quite an easy way, you just need to have a real pot with a lid; earthenware, cast iron or ceramic.
In such baking, you will avoid pots of water that are pushed into the oven.
Be sure not to put any egg in your dough, or cover it with egg wash, when baking in Dutch oven.
Half an hour before baking, push the pot closed with a lid, into the oven preheated to 240 ⁰C.
Be careful when taking your pot out of the oven, as the pot is hellishly hot!
Some suggest greasing and dipping the pot or placing baking paper in it, but in our experience we can assure you that this is not necessary.Cover your pot with a lid and push it back into the oven. Bake for 30 minutes.
Uncover the pot and bake for another 15 minutes.
