on the shelf above the pan (or onto the baking stone) and pour 1
more cup of water into the pan, quickly closing the door.
Bake the bread for 25 to 30 minutes. You’ll know it’s done
when it’s golden on the outside and if, when you tap the bottom
of the loaf, it sounds hollow. Repeat with the other 2 loaves and
allow them all to cool before eating. Those that you don’t eat can
be refrigerated, wrapped in plastic, for up to several days. Warm
in the oven before serving.
* You must use a kitchen scale to make this recipe work. Place a
large bowl on the scale and reset the weight to zero. Set the
measurement to “grams” and then spoon in the flour until it hits
the right amount. Reset to zero again and add the next ingredient
(the water) until you have the precise amount. Continue this
way until you’ve completed the recipe.