3. Bake until golden brown, and open the vent at the onset of color. Bake an additional four to five minutes.
2. Place loaves and rolls on an oven loader or peel to transfer directly on the floor of a 480ﾰF deck oven.
1. Divide the dough and pre-shape into focaccia or baguettes. For rustic rolls, simply divide into the desired size, but do not shape.