6. Heavily flour a work surface (I recommend placing the flour in a sheet pan to control the mess) and turn the risen dough onto the flour. Cut the dough in half with your scraper. Stretch each gently into a long shape, flour their bottoms well, and cover with a tea towel.  7. Preheat your oven to 500 degrees. If using a stone, also preheat at large sheet pan. If baking in cast iron preheat the pans AND lids too.  8. Once the loaves have doubled in size and are bubbly, it's time to bake them.
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