Title: Amy's crusty italian loaf pt 2
 Categories: Breads, Italian
      Yield: 3 Servings
 
           See part 1
 
  from the peel, then carefully slide them onto the baking stone. Place
  the pan of bread on the rack below the stone. Using a plant sprayer,
  quickly mist the loaves with water 8 to 10 times, then quickly shut
  oven door. Mist the loaves again after 1 minute. Then mist again 1
  minute later.
  
  Bake for about 10 minutes, then reduce the temperature to 450 degrees
  and bake 15 minutes longer or until the loaves sound slightly hollow
  when tapped on the bottom and the crust is a medium to dark brown.
  (If the crust is not brown enough, the loaves will soften as they
  cool.) Transfer the bread to a rack to cool for at least 30 minutes
  before serving.