Prepare to bake
Turn the dough over and pinch together the seam that has formed, which ensures that ends of the bread won’t split open during baking. Smooth the top once more and place in the prepared tin. Cover lightly with a lightly oiled piece of cling film and allow to prove for one hour. This second prove allows the dough to grow even bigger and improves the texture of the dough, making sure that the final loaf is wonderfully crusty. Meanwhile, heat the oven to gas 7, 220C, fan 200C. When the proving time is up, sprinkle the top with a little flour and use a sharp knife to make a shallow slash in the top, around 1cm deep, from one end to the other. This will help the loaf to bake and give a nice shape.