bottom of the oven.
uncover the loaves and sprinkle with a little more flour then slash the top of each with a sharp knife. transfer them, on the paper, to the hot sheet(s) and put in the oven. pour a cup of cold water into the roasting tin to produce a burst of steam, and bake for 15 minutes. rotate the sheets if needed to bake evenly, then reduce the temperature to 200°/400°/gas 6 and bake for a further 15 or 20 minutes or until a good golden brown and the loaves sound hollow when you tap them underneath. leave to cool on a wire rack.
stand back, admire and wonder why 