Jason Pettus PhotographyI'm spending the winter making bread for my co-op housemates several times every week, and this time I'm taking the extra step to post photos throughout the entire breadmaking process. (See my timeline for the entire series.) One of the big secrets behind artisan bread is that there are two halves to the baking process; after wetting the top of the loaf, first the lid of the Dutch oven is kept on for 15 minutes of baking at 500 degrees, which prevents the top from cooking while the inside is busy plumping up (a phenomenon called "oven spring"); then you remove the lid and bake another 15 minutes at 475 degrees, which is what lets the top of the loaf finally dry out and turn a golden brown. Here's how my first loaf is looking halfway through the process, right when taking off the lid for the first time. Looks like my experiment today at dusting the entire top of the loaf with rice flour is going to be a success! Picture of the finished loaf in another 15 minutes!<br>
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