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Twenty minutes before baking, prehead oven to 450 with a baking stone place on middle rack. Place and empty broiler tray on bottom shelf. Dust top of loaf with flour and slash top. Slide loaf off peel and onto baking stone. Quickly pour 1 cup hot tap water into broiler tray and close oven door. Bake about 30 minutes or until crust is browned. Store remaining dough for up to 14 days.
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