boiled water next to oven.
open door put tray in or slide dough onto stone. shut door. grab kettle, open door again and fill little tray with half an inch or so of boiling water. careful! steam burns!
bake at 260 c for five minutes then lower oven to 220 c for another 40 – 45 minutes.
if the loaf starts to go to dark for your tastes, then reduce the temperature to 200 c at that point but be prepared to bake it for a little longer, until it sounds very hollow when thumped on the bottom and feels light in the hand.
leave to cool on a wire rack. do not cut 