Next day morning. I.e. after 15 hours of Proofing your dough in the fridge.
Preheat the oven to 240 Deg C. One can use a baking stone or baking steel for baking. I am using my Cast Iron Dutch Oven for this.
While preheating keep your dutch oven in the oven covered as shown in the pic.
This will help the dutch oven preheat too. Preheat for 45 mins - 1 hour.
Once the oven has preheated to 45 mins, remove the dough from the fridge.
Flip the boule on parchment paper, with a chopping board or a pizza peel below.
Score the dough using a Bread Lame. I am using a sharp knife for this.
Now remove the dutch oven, and place the bread. Be careful the oven and the dutch oven is quite hot.
Cover the dutch oven. This will help in baking it with steam as the steam will get trapped.
For the loaf tin, I just sprayed some water on the top to help it trap some steam.
Let this bake for 20 minutes initially at 240 Deg C.
Now remove the cover of the dutch oven. Be careful the oven and the dutch oven is quite hot.
and let it bake for 20 minutes.
Now bake for additional 30 minutes at 240 Deg C. I lowered the temperature to 220 Deg C, as my top was getting too brown.
After 30 minutes your boulle is done. Remove it from the oven.
Let the loaf/sandwich bread bake for an additional 20 minutes at 200 Deg C.
The bread is done. I also check the internal temperature of the bread after it is done. It should register above 98 Deg C.
Let the bread cool completely for 1-2 hours.
Slice and serve.