After you have allowed the dough to double in size sprinkle your peel with corn meal. If you do not have a stone or brick oven, you will not need to do this. But you do need a baking stone, sprinkle the corn meal directly onto this.
Invert the colander over the stone and gently set the dough down. Carefully remove the linen or cheesecloth.
Pour 2 cups water into the preheat pot we placed in earlier. Place 3 slits onto the top of the dough, and slide into the oven. Bake for 25 minutes, turn and bake for another 10 minutes. Turn off oven and open the door, allow bread to sit in the oven for another 10 minutes
oh, and good morning!