When baking bread, preheat oven to 250C with a heavy cast-iron pot with a lid in it.
When preheated, take out pot, put dough in pot, cover pot with lied and put in oven for 45 minutes at 230C.
Makes crust like from the bakery.
Not OP, but long proofing periods (24 hours in total) and after 8 and 16 hours, stretch the dough thoroughly by picking up an edge, pulling it as high as it goes without ripping and pressing down again in the middle, then repeating the step along the whole dough.
Form after 24 hours, proof another hour in a form, then bake.
I've mostly been living off peas' pudding lately. Water a pound of legumes, get a large pot of water/very very light stock boiling, tie legumes slack into a finely woven cloth, cook for 90 minutes, turn out and mash legumes, mix with a tablespoon of fat (if not solid, add more flour), 3 tbsp of flour, 1 tsp of salt, some pepper, tie up snugly in the same cloth from before and cook for another hour, turn out in loaf tin, let cool and put in fridge.
Then cut off slices and fry them up in some fat. The recipe has a large amount of possible variety in legumes you can use and spices, and it has some of that bready quality that means you can eat it everyday without getting sick of it. Just add some carbs and vegetables and you've got an easy (if not quick) complete meal plan.
I'm also into historical cooking. Roman cuisine is fascinating. It's a pity you can't get Ofellae delivered anymore.