Halfway through the second rise, place a baking stone in the lowest rack of the oven and remove the top rack out of the oven. We are going to be covering the loaf when baking with a stainless steel bowl (or an aluminum tray). Preheat the oven with the baking stone to 450 F.
Using the stainless steel bowl to cover the bread when baking is a very effective method of achieving a crisp crust and a soft inside.
Carefully remove the loaf from the second rise and using a sharp knife make 3 quick 1 inch cuts on the surface of the loaf.
Dust the baking stone with some cornmeal (I used semolina) and quickly slide the loaf onto the stone.
Cover it quickly with a large stainless steel bowl and close the oven. I used the bowl for the first loaf and then used an aluminum pan for the second loaf as it was slightly longer and the bowl did not work.
Bake for 10 minutes with the loaf covered with the bowl and then carefully remove the bowl.
Continue to bake for another 10 – 15 minutes until the bread is evenly browned on the top and the cheese is melting. The bread should sound hollow when tapped.
Transfer the bread carefully on to the cooling rack and cool completely for at least an hour before slicing.
Repeat the same procedure and bake the second loaf of bread. Keep the second loaf in the refrigerator after the second rise until it is ready to bake.
You could warm the sliced bread in the oven before serving, but it is not essential. It tastes great at room temperature.
I served the Tomato, Mozzarella, and Basil Stuffed Baguette for dinner with some tomato soup!