b'Cover and let rest for approximately 1 to 2 hours. When its ready, the dough will be double in size and will hold the impression of your fingertip when you poke it lightly, making an indentation. If the dough readily springs back when you poke it, let it rise for another 15 minutes.A half hour before the dough is done with its second rise, preheat the oven to 240C. Adjust the oven rack to the lower third position and warm your cast iron pot and its lid. When the dough is done with its second rise, carefully remove the pot from the oven. Uncover the dough.Score the dough with a knife to break the surface to allow the dough to spring and expand as it cooks.You can add seeds to the surface of the bread at this time, such as sesame, poppy and more sunflower and pumpkin seeds. Lift up the dough and gently place it in the pot lined with baking paper. Put the lid on and bake for 30 minutes. Add a small container of water in the oven which helps the baking. Remove the lid carefully and bake until the loaf is beautifully browned to a deep chestnut colour for approximately 15 more minutes.Remove the pot from the oven and carefully lift the bread out of the pot and place it on a wire rack.Wait an hour for the bread to cool before slicing or tearing apart.13'