Step 1

Place a cast iron griddle, large cast iron skillet, baking steel, or baking stone on the lowest wire rack position and turn on the oven.

Step 2

Carefully flip the proofed dough out onto a sheet of parchment paper.

Step 3

Use a lame or sharp knife to score the loaf in your preferred pattern.

Step 4

Immediately after scoring, use a peel to carefully move the loaf and parchment onto the griddle inside the oven. Use care to keep hands away from the hot steam and oven walls during transfer. Bake at full steam until the crust is set and the loaf has stopped expanding, about 20 minutes (see note).

Step 5

Continue to bake the bread without steam until browned and crusty, about 10 minutes (see note). If you’d like, you can crack the oven door for 5 to 10 seconds to release steam at the beginning of this stage.

Step 6

Use a peel to carefully remove the baked loaf from the oven. Let the bread sit at least 30 minutes before slicing.

Step 7

Use a sharp bread knife to slice the bread, taking care not to crush its top.

Step 8

Spread the bread slices with butter and finishing salt. Enjoy!