My loaves were ready sooner, so check early. Bake covered for 30 minutes, and then uncover it and bake it for 20 to 25 minutes more, until the interior of the bread reaches 205 to 210 degrees F and the bread is a deep brown.Cover the Dutch oven and place it in the hot oven.

Flip the dough over, remove the basket, and lift and place the loaf in the Dutch oven by using the parchment as a sling (leave the paper under the dough).

One loaf at a time, place the parchment over the dough and place a plate over it. Remove the Dutch ovens from the oven and remove the tops.When you are ready to bake, cut parchment into two 9 inch by 15+ inch pieces.About 45 minutes before baking, preheat the oven to 475 degrees F with two empty covered Dutch ovens placed on the middle rack.How to know if the loaves are ready? Here is Ken Forkish, the author, demonstrating the 'finger dent test.' Allow the loaves to rise about 1 hour and 15 minutes, until they are puffy.Spray the top of the dough with spray oil, and cover with plastic wrap.Place the shaped dough into each basket, seam side down. Shape the dough into boules, creating a taute skin over the top.With a wet dough scraper or wet hands, loosen the dough from the sides of the bucket and gently turn it out onto a lightly floured surface.You can also use a mixing bowl lined with a lint free kitchen towel that has been sprayed with oil and heavily floured. Let the dough rise for about five hours, until tripled.After ten minutes of rest, fold the dough by picking up each 'side,' stretching it, and folding it over the middle.Scatter the salt and yeast over the top of the dough and mix with your wet hands by alternatively stretching it and pinching it to fully incorporate the yeast and salt.Cover and let it rest for 30 minutes to let the flour absorb the water. Mix the flour and water with your hands until the water and flour are incorporated.A large wide bowl is also good if you are a good judge as to when your dough has tripled in size. I used an 8 quart bucket, but the smaller circumference makes it difficult to do the folding that is required later. Ken Forkish recommends a 12 quart bucket. Combine the flour and water in a large dough rising bucket.

Ken forkish bread