Do this in 30 second intervals total 3 sprays.
Bake for 10 minutes.
Adjust trays if loaves are browning on one side.
Continue baking for another 10-15 minutes depending on the size* of your shaped loaves.
*For Baguettes or Rolls 10min, for larger loaves like Batards (wider, larger) 15min.
Loaves should be golden brown and sound hollow when tapped underneath.
IMPORTANT: Allow the loaves to cool for at least 30 minutes to one hour.
They need to continue cooking. If you eat them right away they will be doughey inside.
During the cooling time they continue to evapouate moisture, and this intensifies the flavour. theya re also still gelatinzing (a chemical reaction when starch and liquid are heated and starch thickens, clarifies, becomes translucent or semi-opaque and solidifies to be solid enough to cut. This is why the bread will be doughey if you do not let it rest.
If you want to taste fully the bread itself, with all its subtle nuances, then cool it completely on a rack to prevent condensation on the bottom. This is the perfect bread moment.
Thereafter the bread will soon become stale (the day after).
The best way to store bread is to remove all air (wrap) and freeze.
Remove 2 hours before using and warm briefly in the oven to freshen.
This bread is lovely with an omelet and tomatoes