I turned down the temperature to "medium" for the last 20 minutes baking. After 50 minutes baking, the bread is ready!

(You can see the oven-proof dish I use to make a steamy atmosphere - the orange dish in the bottom right)

It's tempting to eat it straight away....

If you leave it to cool it will be better. The crust will crackle and the inside will "settle down".

The best thing is to put it on a wire rack so that the air can move freely around it...

We ate this loaf on the following morning for breakfast...

Happy Breadmaking!

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