A Dutch oven is the most reliable way to bake crusty bread in a domestic oven. The cast-iron pot, preheated to 250 degrees Celsius, conducts heat hard against the loaf base and traps steam from the dough itself, giving both spring and a crisp crust.
Preheat the empty pot with the lid on for 45 minutes. Lower the scored loaf in on parchment, cover, and bake 20 minutes covered, then uncover and reduce to 230 for another 20 to 25 minutes until deeply brown. Internal temperature should reach about 96 to 98 degrees.
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Do not bother adding water to the pot; the dough supplies its own steam. Let the pot cool between bakes so the enamel does not experience sudden shocks.