Transfer dough to floured cutting board, cover with a large bowl or greased plastic wrap, and let rest for 15 minutes.

Lightly flour baking sheets or line them with parchment paper. Using a serrated knife, divide dough into 2 pieces, and form each into an oval. Place loaves on prepared sheets and dust lightly with flour. Cover, and let rise in a draft-free place for approximately 45 minutes.

As loaves rest preheat oven to 425°F

I use two stoneware pie plates to cook the bread in. If you do not have these just use the baking sheets. If using stoneware place them in the oven to preheat 10 minutes before the 45 minute rest time for dough has ended

After 45 minutes place loaves with parchment paper on stoneware and place in oven, positioned on the middle rack. Mist the bread with water every 3 min for the first 10 min.

Why? This does 3 things. Prevents the crust from forming too fast thus restricting the rising process. It moistens the crust just enough so it doesn't brown/burn at the end of the baking period - you get a golden brown instead of a dark heavy crust. And it finally makes the crust crispier. This is a very important step. It also helps if you have a bowl of water in the oven to increase the humidity percentage.

Bake for 25-30 minutes until browned. Remove from oven and let cool for 15 minutes before eating.