The oven is all preheated 450* with the baking stone lightly covered with corn meal inside heating up too. The recipe calls for a broiler pan to be put under the stone and then as soon as I slide the dough onto the stone, I need to put about a cup of hot water in the broiler pan and shut the door! STEAM is one of the keys to successful arisan bread. Below is a picture of the bread 30 minutes later!
There were 5 of us here for dinner tonight and there is NO BREAD LEFT! The crust was very crusty like artisan bread is and the flavor was very tastey! OOOh, I think I'm on to something good here! I think tomorrow night may have to be corn chowder and another loaf or two of this bread!