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The dough will feel a little sticky. Make sure you always wet your hands when handling the dough — it will make it much easier to work with.
Covering the dough: I use a tea towel to cover the dough while it’s resting. This helps prevent the dough from drying out and keeps it warm while it rises.
For a crispier, more golden crust: If your loaf looks a little pale after the initial baking time, give it another 5–10 minutes in the oven. Increase the temperature to 190–200°C fan-forced for those final few minutes.
Don’t cover the loaf while it cools. Once you remove the bread from the oven, leave it uncovered while cooling. Covering it will soften that lovely crisp crust.
Oven temperature: Preheat your oven to 220°C fan-forced and bake for 10 minutes. Then reduce the temperature to 160°C fan-forced and bake for a further 20 minutes.
Don’t overdo the stretch and folds. You only need to spend around 15 seconds doing them. Keep it gentle — there’s no need to work the dough excessively.