Oh so handy bread crust tip

I have to apologize for all of the bread related posts lately. As I mentioned, getting a kitchen aid for Christmas has sent me into a baking frenzy and not wanting to always make sweet baked goods because of my waistline I have turned to mastering yeast breads. I only make small amounts at a time which allows me to explore more recipes and experience some trial and error. 

Le Crueset image from Aristan Bread

Anyway on to the fun stuff - the actual post. Upon baking my first attempt at a loaf I took some advice from  the online source of a book I want to get, Artisan Bread 5 minutes a day: How to get a nice crust.

Finished crust image from Aristan Bread

A lot of bakeries have steam ovens--most of us don't so it can be hard to get the nice crunchy crust we want on a rust loaf bread. There are a few techniques but I liked the one presented on the website. It's simple.

1) Heat a large cast iron pot with lid in a 500 degree oven for about 20 minutes (do this while you're preparing your risen dough).
2) Either spray the bottom of the pan with Pam or put your formed dough onto parchment paper.
3) Place the dough into the pot and COVER. Bake covered for 10 minutes (this keeps the steam in).
4) After 10 minutes remove lid and finish baking time at 450 degrees.

Click HERE to see the original Artisan Bread post.