4. Proof the dough again. Drop the dough, seam-side down into a buttered eight-inch loaf pan or onto a parchment paper-lined sheet pan. Cover the dough loosely in plastic wrap or in a plastic bag.

Shape it into a round loaf by folding the edges into the center and rotating. Then, cover it with a clean towel and let is rise again for 30-40 minutes. When the dough has risen again, carefully ...

During final 20 minutes of preheating, place either a 10-inch or larger round bread pan such as a cloche with lid, or a 5-quart or larger cast-iron Dutch oven with lid (enameled or non-enameled ...

Set a small bowl of room-temperature water on work surface for easy reaching. Uncover dough and, using a damp hand, stretch one side of dough up and over to meet opposite side; turn bowl 90°.

Lightly oil 2 small cookie sheets and dust them with cornmeal. Turn the dough out onto a lightly floured work surface and press to deflate. Cut the dough in half and let rest for 5 minutes.